Title: Battered Leeks
Categories: Lowcal
Yield: 4 Servings
| 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 |
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.