Leeks Vegetarian

Puffed cheese omelette in the slow cooker

Name: Puffed cheese omelette in the slow cooker
Prep time: 3 h 15 min
Cook time: 3 h
Yield: 4
Cuisine: Brunchs et déjeuners
Ingredients: 8 eggs; 180 ml (3/4 cup) of 2% milk; 1 package of 227 g of whipped cream cheese; 45 ml (3 tablespoons) of chopped chive; 250 ml (1 cup) of grated strong Cheddar; 60 ml (1/4 cup) of flour; 5 ml (1 teaspoon) of baking powder; 45 ml (3 tablespoons) of chopped parsley (optional)

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Author: Les Cultures de chez nous

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Preparation 15

Baking 180

Portions 4

Freezing Yes

Budget

Ingredients Preparation

Ingredients

8 eggs
180 ml (3/4 cup) of 2% milk
1 package of 227 g of whipped cream cheese
45 ml (3 tablespoons) of chopped chive
250 ml (1 cup) of grated strong Cheddar
60 ml (1/4 cup) of flour
5 ml (1 teaspoon) of baking powder
45 ml (3 tablespoons) of chopped parsley (optional)

Preparation

Side-by-side mode

In a bowl, whip eggs with milk, creamy cheese, chive and, if desired, parsley. Salt and pepper.
In another bowl, mix flour with baking powder.
Mix dry ingredients with liquid ingredients.
Butter generously the inside of a slow cooker, then pour the mixture.
Spread with cheddar.
Cover and cook for 3 hours to 3 hours and 30 minutes at low intensity.

Chef’s note

Idea for accompaniment: vegetables sauté garnishing

In a pan, melt 30 ml (2 tablespoons) of butter at medium heat. Cook 1 minced leek's white for 2 to 3 minutes.
Add 80 ml (1/3 cup) of dried minced tomatoes, an entire small crate of minced mushrooms (227 g) and 250 ml (1 cup) of chopped chunks of roasted red peppers.
Salt and pepper. Cook for 3 to 4 minutes while stirring.