Prosciutto omelette and caramelized leeks with maple

Author: Les Cultures de chez nous
Images poireaux
Preparation 50
Baking 15
Portions 4
Freezing No


  • 45 ml (3 tablespoons) of butter
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 45 ml (3 tablespoons) of maple syrup
  • 8 eggs
  • 80 ml (5 tablespoons) of cooking cream
  • 120 ml (120 gr) of minced prosciutto
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a pan, sweat Les Cultures de chez nous sliced leeks into 15 ml (1 tablespoon) of butter at medium heat for 2 to 3 minutes.
  • Add maple syrup and cook until syrup cover sliced leeks. Set aside.
  • In a bowl, whisk eggs with cream. Generously season.
  • In a pan, skim 15 ml (1 tablespoon) of butter. Pour half eggs mixture and cook at low heat. When the omelette is almost cooked, garnish with half the leeks and 60 ml (60 gr) of prosciutto. Fold and finish cooking up to taste.
  • Repeat same steps for second omelette. Share omelette and serve with green salad or fresh fruits.

Chef's notes