3 slices of cured meat (I used Italian mortadella)
a handful of spinach
1 tablespoon each of olive oil and butter
50 g brie cheese
for decoration: cherry tomatoes, arugula
Preparation
Cut off the green leaves of the leek. Split the white and light green part lengthwise into 2 halves, rinse, dry and slice. Pour a tablespoon of olive oil into the pan and add the leeks, season with salt, fry stirring for about a minute, then cover with a lid and braise on low heat for about 2 minutes. Remove the lid and fry stirring for another 1-2 minutes. Finally add the rinsed spinach and mix.
Break the eggs into a bowl, add milk, season with salt and pepper and whisk with a fork. Add the glazed leeks with spinach, diced brie cheese, diced cured meat and mix. In the meantime, preheat the oven (e.g. top grill or just top element).
Heat a larger 24 cm diameter pan, add butter and spread over the entire pan. Pour in the egg mixture and smooth the surface.
Fry on medium heat for about 2-3 minutes until the omelette sets on the bottom and lightly browns. Then place the pan in the oven for about 3 minutes (you can leave the handle outside and not close the oven completely) or until the omelette is set (it won't take too long, even with the oven cracked open).
