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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy Breakfast, Brunch, Eggs, Potatoes, Vegetables 4 Servings

INGREDIENTS

3 T Butter
2 T Oil
1 c Cooked potatoes, 1/2" cubes
2 Leeks, white part sliced
1 Onion, chopped
1/2 c Leftover cooked bite-size
Vegetables
2 Garlic, minced
1/4 c Parmesan cheese, grated
1 T Cilantro sprigs
5 Eggs
1/2 c Table cream
Salt
Black pepper
Pinch cayenne pepper
Salsa, optional

INSTRUCTIONS

In a medium skillet, heat 1 tablespoon of the butter and the oil. Add
the leeks, onion and grlic and saute until soft. Add the potatoes and
leftover vegetables and cook until potatoes are lightly browned.
Remove from skillet and place potato mixture into a medium bowl. Add
cheese and cilantro to bowl, toss and set aside.  In another small
bowl, combine eggs, cream, salt, black pepper and  cayenne pepper and
whisk until blended. Pour over potato/leek mixture.  In the empty
skillet, melt the remaining 2 tablespoonsof butter. Pour  in the
potato/egg mixture and cook slowly over low heat, piercing the  top
with a fork and gently lifting the bottom. Continue cooking until  the
bottom is brown and set.  Slide omelet onto a dinner plate, invert the
plate with the omelet  back into the skillet and cook the remaining
omelet side until brown.  Serve with salsa.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 376
Calories From Fat: 236
Total Fat: 26.6g
Cholesterol: 260.9mg
Sodium: 943.1mg
Potassium: 699.2mg
Carbohydrates: 22.6g
Fiber: 3.3g
Sugar: 8.6g
Protein: 13.6g


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