Blown omelette with herbs and leek fondue

Blown omelette with herbs and leek fondue

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A cheese omelette recipe with a leek-apple-curry fondue. Yum !


  • For 4 people :
  • 6 eggs
  • 2 small boiled potatoes
  • 150 g of Paris mushrooms
  • 1 shallot
  • 50 g of grated Comté
  • 30 ml of liquid cream
  • chive
  • parsley
  • 1 to c. turmeric
  • 1 knob of butter
  • salt
  • pepper.
  • For the fondue:
  • 3 leeks
  • 1 granny apple
  • 1 knob of butter
  • 1 C. to c. curry
  • 20 cl of liquid cream
  • salt
  • pepper.


Preheat the oven to 180 ° C. Peel the potato and the shallot, wash the mushrooms. Chop the shallot, cut the potatoes into slices and the mushrooms into 4.
Heat the butter in a frying pan and fry the shallot with the mushrooms and the potatoes. Wash and chop the herbs.
Break the eggs and separate the whites from the yolks. In a salad bowl, mix the yolks with the grated cheese, turmeric, herbs, mushrooms, potatoes, shallot, crème fraîche, salt and pepper.
Beat the egg whites and gently add them to the mixture.
Butter a pan and pour out the mixture. Bake for 15 minutes.
Meanwhile, remove the dark green end of the leeks. Cut the rest into strips. Wash them and sweat them with the butter for 3 minutes. Add liquid cream, curry and diced apple.
Cook for 10 minutes. Serve with the omelette souffée.