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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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BATTERED LEEK OMELET This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
4 cups leeks washed and diced |
4 eggs |
2/3 cup dry milk powder |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 cherry tomatoes |
1 sprig parsley |
Directions:
1. Spray nonstick skillet with cooking spray and set over medium heat.
2. Add 2 cups leeks then cover skillet and cook stirring occasionally 4 minutes.
3. In small mixing bowl beat 2 eggs, 1/3 cup milk powder and half of the salt and pepper.
4. Pour into skillet making sure egg mixture thoroughly coats leeks.
5. Cook until bottom of omelet is golden then using pancake turner carefully turn omelet over.
6. Cook other side just until set about 1 minute then transfer to serving platter and keep warm.
7. Repeat procedure and garnish omelets with tomatoes and parsley.
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