Leek And Cream Filling For Omelette
|Finely sliced leeks||3 Cup (48 tbs) (White And Light Green Parts Only)|
|Chicken stock/Water||2 Tablespoon|
|Whipping cream||2 Tablespoon|
|Ground pepper||To Taste|
In covered saucepan over medium-low heat, cook leeks and stock until leeks are softened, 12 to 15 minutes.
Uncover and cook over high heat, stirring almost constantly, until moisture has evaporated.
Add cream, butter, and salt and pepper to taste.
Keep warm or reheat before filling omelets.
To fill omelet, spread about 1/4 of mixture in row across centre of omelet at right angles to handle of pan and roll the omelet.
Serving size: Complete recipe
Calories 395 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.4%
Saturated Fat 14.8 g73.9%
Trans Fat 0 g
Cholesterol 76 mg25.3%
Sodium 494.5 mg20.6%
Total Carbohydrates 41 g13.7%
Dietary Fiber 5.1 g20.3%
Sugars 12.6 g
Protein 5 g10%
Vitamin A 96.6% Vitamin C 53.9%
Calcium 18.4% Iron 33.1%
*Based on a 2000 Calorie diet