Préparation : 5 minutes
Cuisson : 15 minutes

1. In a skillet, sweat the leeks in 1 tbsp. butter over medium heat for 2-3 minutes.
2. Add the maple syrup and cook until the leeks are well coated with the syrup. Set aside.
3. In a bowl, whisk together the eggs and cream. Season generously.
4. In a skillet, melt 1 tbsp. butter; add half the egg mixture and cook over low heat. When the omelet is almost cooked, fill with half the leeks and half the prosciutto. Fold over and continue cooking to the desired doneness.
5. Repeat for the second omelet. Divide the omelets and serve with a green salad or fresh fruit.