Omelette soufflé with ham and cheese

• Eggs 6 pieces
• Leek 1 piece
• Smoked ham 100 g
• Butter 50 g
• Sour cream 200 g
• Cream 25% 100 ml
• Nutmeg to taste
• Emmental Cheese 50g
• Parsley to taste
• Salt to taste
• Ground black pepper to taste

1. Beat eggs with sour cream, cream, chopped parsley, nutmeg, salt and pepper. The result is mixed with grated cheese.
2. Ham cut into cubes with a side of half a centimeter and fry in butter until slightly golden, then add the chopped leek (only the white part of the stem) and fry until the leek is soft.
3. Pour the contents of the pan with egg mixture and send to the oven, heated to 180 degrees for twenty minutes. Check that the omelette is sufficient to bake (in any tactile way – with a spoon, fork, hygienically perfect finger), remove the ready-made omelet from the oven, let it cool for a few minutes so that it is more convenient to cut it into portions, and serve.

Recipe Tip:

This is the filling for the traditional French pie kish-laurent, serving solo, without the test. This is a basic recipe that tolerates any plot development. In addition to ham and cheese, you can add any slightly fried vegetables, bacon, smoked or salted fish and all types of meat, not forgetting to chop it finely.