Chopped omelette with leek and carrot filling

Name: Chopped omelette with leek and carrot filling
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1-2 Carrots (ca.150 g); 1 small stick of leek (leek); 1/2 TEASPOON Vegetable broth (instant); 1 small onion; 75 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 Eggs (size M); 2 TEASPOONS Butter or margarine; 2 TEASPOONS Flour; 1/8 l Milk; 1-2 stem(s) Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1-2 Carrots (ca.150 g)
1 small stick of leek (leek)
1/2 TEASPOON Vegetable broth (instant)
1 small onion
75 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 Eggs (size M)
2 TEASPOONS Butter or margarine
2 TEASPOONS Flour
1/8 l Milk
1-2 stem(s) Parsley

Directions

1
Peel or clean, wash and cut carrots and leeks into pieces. Dissolve the stock in a good 1/8 litre of boiling water. Covered carrots and cook for 8-10 minutes. Add the leek halfway through cooking, cook with it.
2
Peel and finely chop the onion. Fry the minced meat in a coated pan with lid until crumbly. Add onion and fry. Season with salt and pepper. Whisk eggs and season. Pour on the minced meat and let it simmer covered for about 15 minutes at low heat.
3
In the meantime drain the vegetables and collect the broth. Heat the fat. Sweat flour in it while stirring. Stir in milk and stock, bring to the boil and simmer for about 5 minutes. Stir more often.
4
Season the sauce with salt and pepper. Heat the vegetables in the sauce. Slide the minced omelette onto a plate. Spread the vegetable ragout on top and fold over the omelette. Wash the parsley and, except for a little bit, chop finely and sprinkle over it.
5
Garnish with the rest of the parsley.