Cheesy Leek and Lentil Rolled Omelet with Artichokes

Light and fluffy, full of flavour, this unique omelet is a brunch favourite. Recipe adapted with permission from Joy Wilson's Over Easy cookbook.
Course Breakfast & Brunch
Cuisine American
Essential Ingredient Eggs
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 8 people
Calories 300kcal
Author Aimee


  • Nonstick cooking spray
  • 1 medium leek washed
  • 3 Tablespoons unsalted butter melted, divided
  • 1 15-ounce can artichoke hearts drained well and chopped
  • 1/2 cup cooked green lentils
  • 1/4 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 8 large eggs
  • 1 Tablespoon whole-grain mustard
  • 1 teaspoon soy sauce scant teaspoon. You can also use tamari.
  • 1 teaspoon freshly cracked black pepper scant teaspoon.
  • 2 cups grated Monterey Jack cheese
  • 2 Tablespoons chopped parsley


  • Place a rack in the centre of the oven and preheat to 350F. Coat a 10 x 15-inch jelly roll pan with nonstick cooking spray. (I’ve also used a 12x17 pan and that works too). Line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
  • Heat a medium sauce pan over medium heat and add 1 tablespoon of butter. Thinly slice the white and light green parts of the leek and add them to the pan. Reserve the dark green leek for a vegetable stock or discard. Sauté the leek, stirring frequently, for 7-8 minutes. Remove from heat and stir in the chopped artichokes and cooked lentils.
  • Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
  • In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles.
  • Pour the mixture into the prepared pan and distribute the leek, artichoke and lentil mixture over the top. Sprinkle evenly with 1/2 cup of the cheese and 1 tablespoon of parsley.
  • Bake for about 12 minutes, until the edges are set and the centre is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 5 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
  • Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Let the omelet cool for another 5 minutes to ‘set’ and hold its shape, then sprinkle with the remaining 1/2 cup cheese and the parsley. Transfer to a serving platter, then slice and serve warm.


I used du Puy lentils in the photos, as that was all I had, but the omelet would work with either French or green.
I keep cooked lentils in my freezer for when I need a portion for a recipe and I don't want to dirty a pot.


Calories: 300kcal