Farm Fresh Omelet

Filled with fresh vegetables and cheese

Crack eggs into a mixing bowl.

Add salt , pepper , and 1 tablespoon water.

Whisk just enough to combine the yolks and whites.

You should still see large bubbles.

Set aside.

Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet over medium heat.

Add in leek.

Stir / saute about 5 minutes until soft.

Stir in spinach.

Cook until wilted , with no watery liquid.

Spoon mixture out into a bowl , stir in tomatoes and salt lightly.

Wipe out the pan.

Warm it again over high heat.

Add the remaining tablespoon butter , swirling to coat the entire surface thoroughly.

Just when the butter begins to color , add the egg mixture and swirl it to coat the entire surface.

Let the pan sit directly over the heat for a few seconds , until the eggs just begin to set in the bottom of the pan.

Spoon the leek mixture over the egg , quickly followed by about half the cheese.

Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the.

extra-large eggs, salt, fresh ground black pepper, unsalted butter, leek, fresh spinach, tomatoes, goat cheese