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Vegetarian, Northern, Eastern and Western France

Leek and Comté omelet with salad

This leek and Comté omelet serves 4, takes 30 minutes, and is a very easy recipe costing about €1.60 per serving. The trick is a hot pan and a quick fold, so the center stays gooey under the melted leeks and Comté.

Tonight, a gooey leek and Comté omelet, as simple as it gets and as good as a Sunday supper.

Leek and Comté omelet with salad
Total time
30 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Softened leeks bring an almost sweet mildness that plays against the Comté, which adds character and a faint nutty bite. The omelet stays tender on the outside and gooey at the center, never dry or rubbery if you watch the cooking time. It's a simple dish built entirely on texture, never bland.

This is the ideal dinner for a busy weeknight, especially when you've got leeks left in the fridge and little time to spare. Kids love it for the melted cheese, adults for its honest simplicity. Serve the full version with bread and salad on a Sunday evening, for a light meal that looks modest but still makes everyone happy.

The ingredients

4 people

Dairy

  • eggs 10
  • shredded Comté 100 g
  • butter 40 g

Fruits and vegetables

  • leeks 500 g
  • green salad 1

Bakery

  • slices of country bread 4 slices

Pantry

  • olive oiloften in the pantry 3 tbsp
  • wine vinegaroften in the pantry 1 tbsp
  • mustardoften in the pantry 1 tsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs, Mustard, Gluten

The step by step recipe

  1. Wash the leeks and slice them into thin rounds.

    Split them in half lengthwise and rinse under water, sand hides between the layers.

  2. Soften them in half the butter, covered. 12 min

    A spoonful of water in the pan keeps them from browning too fast.

  3. Beat the eggs with salt and pepper, not too much.

    A small splash of milk or water makes the omelet softer.

  4. Heat the rest of the butter in a large pan, pour in the eggs, add the leeks and Comté over one half, then fold. 5 min

    Fold the omelet while the top still looks shiny, the center stays gooey.

  5. Dress the salad with the oil, vinegar, and mustard, and serve with the bread.

    Cut the omelet into portions at the table, in front of everyone, it's more appealing that way.

Our tips to get it right

  • Drain the leeks well after cooking, extra moisture will make the omelet soggy instead of gooey.
  • Use a good sized nonstick pan, the eggs need to spread into a thin layer to cook fast and stay tender.
  • Don't salt the beaten eggs too early, wait until just before pouring them to keep them from releasing water.

The variations

  • Swap the Comté for Swiss cheese or Gruyère, the result stays melty with a milder flavor.
  • For a richer version, add a handful of browned bacon bits to the leeks before mixing them with the eggs.
  • For hungry kids in a hurry, chop the leeks finer and cut the covered cooking time by a few minutes.

What to serve it with

  • Toasted country bread
  • Green salad with mustard vinaigrette
  • A glass of fresh apple juice

Storage

The omelet keeps for 2 days in the fridge in a sealed container, though it's best fresh. It doesn't freeze well, cooked eggs change texture. Reheat it gently in a pan or for a few seconds in the microwave, so it doesn't turn rubbery.

Questions about this dish

How do you keep the omelet gooey in the middle?

Pour the eggs into a hot pan and fold as soon as the top still looks shiny. The center keeps cooking gently after folding, thanks to the retained heat.

Can you cook the leeks ahead of time?

Yes, you can soften them the day before and keep them in a sealed container in the fridge. Warm them gently before adding them to the eggs.

What cheese can replace Comté?

Swiss cheese, Gruyère, or a good shredded cheddar all work well instead. Pick a cheese that melts easily to keep the omelet's gooey appeal.

Can you add meat to this omelet?

Browned bacon bits pair very well with the leeks and Comté. Cook them before adding the leeks, so they stay crisp.

How long does it take to make a leek and Comté omelet with a side salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a leek and Comté omelet with a side salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a leek and Comté omelet with a side salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, mustard, gluten. Always check the labels of the products you buy.

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