VEGETARIAN

Omelet with Leeks and Tomatoes

Breakfasts | European cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Omelet with Leeks and Tomatoes

Ingredients

Milk - 7 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.