• 8 whole eggs
  • 1 package of sliced leeks Les Cultures de chez nous
  • 45 ml (3 tbsp) cream 35 %
  • Salt and grounded pepper to taste
LeeksFind our bag in yourlocal grocery store


  • Beat egg yolks with cream. Salt, pepper, add leeks and stir.
  • Beat egg whites until firm stiff. Gently mix egg whites with egg yolks.
  • In a non-stick pan, melt a knob of butter over medium heat. Cook the omelette like a thick pancake.

Chef's notes