Cheesy Leek and Lentil Rolled Omelet with Artichokes
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5.0
3 reviews
Excellent
Cheesy Leek and Lentil Rolled Omelet with Artichokes
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Light and fluffy, full of flavour, this unique omelet is a brunch favourite. Recipe adapted with permission from Joy Wilson's Over Easy cookbook.
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Ingredients
- nonstick cooking spray
- 1 medium leek washed
- 3 Tablespoons unsalted butter melted, divided
- 1 15-ounce can artichoke hearts drained well and chopped
- 1/2 cup cooked green lentils
- 1/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 8 large eggs
- 1 Tablespoon whole-grain mustard
- 1 teaspoon soy sauce scant teaspoon. You can also use tamari.
- 1 teaspoon freshly cracked black pepper scant teaspoon.
- 2 cups grated Monterey Jack cheese
- 2 Tablespoons chopped parsley
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Instructions
- Place a rack in the centre of the oven and preheat to 350F. Coat a 10 x 15-inch jelly roll pan with nonstick cooking spray. (I’ve also used a 12x17 pan and that works too). Line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
- Heat a medium sauce pan over medium heat and add 1 tablespoon of butter. Thinly slice the white and light green parts of the leek and add them to the pan. Reserve the dark green leek for a vegetable stock or discard. Sauté the leek, stirring frequently, for 7-8 minutes. Remove from heat and stir in the chopped artichokes and cooked lentils.
- Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
- In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles.
- Pour the mixture into the prepared pan and distribute the leek, artichoke and lentil mixture over the top. Sprinkle evenly with 1/2 cup of the cheese and 1 tablespoon of parsley.
- Bake for about 12 minutes, until the edges are set and the centre is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 5 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
- Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Let the omelet cool for another 5 minutes to ‘set’ and hold its shape, then sprinkle with the remaining 1/2 cup cheese and the parsley. Transfer to a serving platter, then slice and serve warm.
Notes
- I used du Puy lentils in the photos, as that was all I had, but the omelet would work with either French or green.I keep cooked lentils in my freezer for when I need a portion for a recipe and I don't want to dirty a pot.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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