Ham, leeks and camembert fritta

Author: Les Cultures de chez nous
Fritta au jambon, aux poireaux et au camembert
Preparation 10
Baking 11
Portions 4
Freezing No


  • 15 ml (1 tablespoon) of canoa oil
  • 30 ml (2 tablespoons) of butter
  • 1 chopped garlic clove
  • 8 eggs
  • 60 ml (1/4 cup) of water
  • Salt and pepper up to taste
  • 150 gr (5 oz) of diced cooked ham
  • 100 gr (3 1/2 oz) of sliced camembert, without its crust
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  • In a large pan, heat oil and butter at medium heat and brown leek and garlic 4 minutes. Cool down 2 minutes.
  • In a bowl, whisk eggs with water. Add leek mixture. Salt and pepper. Mix.
  • In a large pan, pour eggs mixture. Add ham. Set camembert slices over it and cook at medium heat for 7 minutes. Serve.

Chef's notes