Clean leek, cut in half lengthwise, rinse, cut into thin slices and sauté in clarified butter. Add the peas, season with salt and pepper, add water and steam the vegetables for about 10 minutes until soft.
Rinse the lettuce, drain and cut the leaves into strips. Cut the ham into strips and add to the vegetables with the lettuce strips and steam for 2 minutes. Fold in crème fraîche and kitchen herbs. Stir the butter with the flour, thicken the vegetables with it, season with salt and freshly ground pepper and keep warm.
For the omelets, whisk egg yolks with a little milk and salt, sift wheat flour on top, fold in and add the remaining milk. Whip the egg whites until stiff, add to the egg yolk mixture form and fold in. In portions, heat clarified butter in a skillet and pour in batter, cover skillet with lid, and curdle the mixture. Bottom side of omelet should be browned, top side should remain soft. Slide omelets onto a preheated plate and keep warm.
Form the filling on the finished omelets, fold them together and bring to the table on the spot.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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