Tip:
Highlight text to annotate it
X
So you can see the eggs are almost set. There are still some right there that's not, so
that's our cue to add the leeks. You can see how much they really reduce. That was two
leeks. We're gonna overfill this omelet. Those are the best kind. And them I'm going to crumble
in some herbed goat cheese. A little shim. Just with your fingers. It's really the only
way to work with this stuff. Then we're going to take a spatula from very low key right
now. See? Get the spatula right under the egg. Use the other hand if you have to. And
fold over that over-stuffed omelet, trying to get it to stick. Press it down and just leave it on low heat
for just a minute or two so the cheese softens. And that's ready to plate.