1 ½ cups (145 g) leek, cut into ½-inch (1 cm) thick slices (1 to 2 leeks, depending on the size) (see note)

1 tbsp (15 ml) olive oil

6 eggs, lightly beaten

2 1/2 oz (75 g) fresh goat cheese, crumbled (about 1/2 cup / 125 ml) (see note)

Salt and pepper

In a 9-inch (23 cm) non-stick skillet over low heat, soften the leek slices in the oil, covered, for about 4 minutes on each side. Evenly space out the leek slices in the skillet.

Gently pour the eggs into the skillet, without moving the leek slices. Sprinkle with the cheese. Season with salt and pepper. Continue cooking for 5 minutes, covered, without touching.

Slide the omelet flat onto a plate.

Serve with a slice of country bread and a green salad, if desired.

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