Leek Omelet

I talked the importance of leeks during Rosh Hashanah, the Jewish New Year, in yesterday’s post for stuffed leeks. Well, this is another great way to make leeks relish for the seder and it doesn’t only have to be during Rosh Hashanah! It a great dish for brunch, breakfast, lunch, and dinner!

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Leek Omelet

Serves: 6-8        Cooking Time: 30-40 minutes (plus 30 minutes of soaking which you can do ahead of time)


Head of leak (green part only)

1 small bunch of parsley, chopped roughly (should make 1 cup chopped)

1 cup matzo meal

1 teaspoon black pepper

1 teaspoon kosher salt

8 large eggs

3/4 cup vegetable oil

Cut the head of the leek (green part only) into thin pieces. Soak cut pieces in a big bowl of water for at least 30 minutes.

In the meantime, wash parsley good and chop it up roughly.

Drain the water out, sprinkle with a little salt, and let sit for 5 minutes. Drain out water again and transfer to a dry bowl.

Add matzo meal, pepper, salt, and eggs.

Heat up 3/4 cup of vegetable oil in a large heavy bottom frying pan. When the oil is hot, add the mixture to it carefully and pat it down evenly. Cover it and cook it for 15 minutes on medium heat. After 15 minutes, carefully flip it over and cook the other side for 15 minutes more. My flipping technique:To flip it, I get an extra-large plate, flip the frying pan over the plate releasing the omelet onto the plate, then I slide the uncooked side of the omelet back into the pan–liquid does come out when flipping so you need to be careful not to burn yourself and to do this over the sink.

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!

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