Mushroom Leek Omelet

Breakfast.
Leeks are a great substitute for onions. I really like the mild flavour they add to dishes. Here they’re combined with brown mushrooms and Swiss cheese for a decadent-tasting morning meal that’s packed with vitamins E and K and potassium.

Mushroom Leek Omelet

Ingredients

Quantity Ingredients
2 whole eggs
2 egg whites
1/8 tsp / 0.5 ml sea salt
freshly ground black pepper, to taste
1 tbsp / 15 ml canola oil
1 cup / 250 ml thinly sliced leek, white part only
1 cup / 250 ml sliced brown mushrooms, such as cremini or portobello
2 gloves garlic, crushed
1/4 cup / 50 ml shredded part skim Swiss Cheese

Directions

In a large mixing bowl, whisk together eggs, egg whites, salt and pepper until slightly frothy, about 30 seconds. Set aside.

Heat oil in a skillet over medium heat. When pan is hot, add leeks and mushrooms; sauté for 8 to 10 minutes. Ass garlic; sauté for another minute.

Pour egg mixture over leeks and mushrooms. Gently lift the edges of the omelet with a spatula to let uncooked egg run underneath. Continue to cook until eggs are set, about 4 to 5 minutes. Run a spatula around the edges of the omelet and under it to loosen it from the pan. Sprinkle half of the omelet with cheese, and then gently fold in half. Continue to cook for 3 to 4 minutes, or until eggs are firm.

Remove from heat and serve immediately.

Serves 2.

Nutrition: Per ½ omelet: 230 cal, 17 g pro, 12 g total fat (2 g saturated fat), 13 g carb, 2 g fibre, 170 mg chol, 310 mg sodium

Source: Leslie Beck's Healthy Kitchen