Omelet with Leeks and Tomatoes
Breakfasts • European
Description
Omelet with Leeks and Tomatoes
Ingredients
- Milk 5 fl oz
- Quail Egg 15 pieces
- Tomatoes 2 pieces
- Leek 1 piece
- Dried parsnip to taste
- Salt a pinch
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Remove the stem and green leaves from the leek, cut it lengthwise, and rinse thoroughly to remove any sand. Chop finely, as you would with regular onions before frying.
Step 2
Place in a hot skillet greased with vegetable oil. Sauté, stirring, until the leek becomes soft and slightly translucent. This will take about three minutes over medium heat.
Step 3
While the leek is frying, cut the tomatoes. Ideally, cut them large enough so they don't turn to mush when cooked. Add to the skillet and mix with the leek, frying for another 2 minutes.
Step 4
Beat the eggs with the milk in a bowl until a small foam forms, which will make the omelet fluffier. Add a pinch of salt, parsley, and mix well again.
Step 5
Pour the egg-milk mixture into the skillet with the vegetables. Cook uncovered for 3 minutes to allow the omelet to brown. After that, cover with a lid for 2 minutes to finish cooking the dish.
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