Battered leeks >-}dgsv43a
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Leeks; washed & diced + grn. |
| 4 | eaches | Eggs |
| ⅔ | cup | Dry milk pwd; instant |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | eaches | Tomatoes; cherry |
| 1 | each | Parsley sprig |
Directions
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, ⅓ 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.