Cheesy Leek and Lentil Rolled Omelet with Artichokes
Light and fluffy, full of flavour, this unique omelet is a brunch favourite. Recipe adapted with permission from Joy Wilson's Over Easy cookbook.
Course Breakfast & Brunch
Cuisine American
Essential Ingredient Eggs
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Total Time 31 minutesminutes
Servings 8people
Calories 300kcal
Author Aimee
Ingredients
Nonstick cooking spray
1medium leekwashed
3Tablespoonsunsalted buttermelted, divided
115-ounce canartichoke heartsdrained well and chopped
1/2cupcooked green lentils
1/4cupall-purpose flour
1/2cupwhole milk
1/2cupheavy cream
8large eggs
1Tablespoonwhole-grain mustard
1teaspoonsoy saucescant teaspoon. You can also use tamari.
1teaspoonfreshly cracked black pepperscant teaspoon.
2cupsgrated Monterey Jack cheese
2Tablespoonschopped parsley
Instructions
Place a rack in the centre of the oven and preheat to 350F. Coat a 10 x 15-inch jelly roll pan with nonstick cooking spray. (I’ve also used a 12x17 pan and that works too). Line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
Heat a medium sauce pan over medium heat and add 1 tablespoon of butter. Thinly slice the white and light green parts of the leek and add them to the pan. Reserve the dark green leek for a vegetable stock or discard. Sauté the leek, stirring frequently, for 7-8 minutes. Remove from heat and stir in the chopped artichokes and cooked lentils.
Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles.
Pour the mixture into the prepared pan and distribute the leek, artichoke and lentil mixture over the top. Sprinkle evenly with 1/2 cup of the cheese and 1 tablespoon of parsley.
Bake for about 12 minutes, until the edges are set and the centre is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 5 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Let the omelet cool for another 5 minutes to ‘set’ and hold its shape, then sprinkle with the remaining 1/2 cup cheese and the parsley. Transfer to a serving platter, then slice and serve warm.
Notes
I used du Puy lentils in the photos, as that was all I had, but the omelet would work with either French or green. I keep cooked lentils in my freezer for when I need a portion for a recipe and I don't want to dirty a pot.