| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Low-cal, Dairy |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Leeks; washed & diced + grn. |
| 4 |
|
Eggs |
| 2/3 |
c |
Dry milk pwd; instant |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
Tomatoes; cherry |
| 1 |
|
Parsley sprig |
INSTRUCTIONS
Spray nonstick skillet with cooking spray and set over medium heat; add 2
cups leeks, cover skillet and cook, stirring occasionally, until leeks are
softened, 3-4 min. In small mixing bowl beat together 2 eggs, 1/3 c milk
powder, half of the salt and pepper. Pour into skillet, making sure egg
mixture thoroughly coats leeks. Cook until bottom of omelet is golden, 1 to
2 minutes; using pancake turner, carefully turn omelet over. Cook other
side just until set, about 1 minute; transfer to serving platter and keep
warm. Repeat procedure; garnish omelets with tomatoes and parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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