Leek omelette with goat's cheese

Name: leek omelette with goat's cheese
Total time: 30 min
Yield: 4
Ingredients: 6 tablespoon peanut oil; 6 tablespoon liquid baking product; 400 gram leeks; 1 tablespoon thyme; 1 teaspoon dried thyme; 2 meat tomato; 10 egg; 200 medium cooking cream; 200 gram soft goat cheese; 2 tablespoon celeriac; 2 tablespoon parsley

Ingredients

6 tablespoon peanut oil
6 tablespoon liquid baking product
400 gram leeks
1 tablespoon thyme
1 teaspoon dried thyme
2 meat tomato

10 egg
200 medium cooking cream
200 gram soft goat cheese
2 tablespoon celeriac
2 tablespoon parsley

Directions

Heat 2 tablespoons of oil and stir fry the leek, the thyme, the tomato cubes, salt and pepper for 3-4 minutes and scoop out of the pan.
Beat the eggs with the cream, salt and pepper. Preheat the oven grill.
Heat the rest of the oil in 2 ovenproof frying pans. Pour in the egg mixture and bake 2 omelettes.
When the top of the omelettes is almost solidified, divide the pre-mixture over half of it.
Fold the omelets double and divide the goat cheese over it.
Grate in the pan or on a baking sheet under the grill until the cheese has melted slightly.
Halve the omelets and sprinkle with celeriac. Tasty with bread or baked potatoes.