Yield: 4 Servings
|4 cups||Leeks; washed & diced + grn.|
|⅔ cup||Dry milk pwd; instant|
|4 eaches||Tomatoes; cherry|
|1 each||Parsley sprig|
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.