- 2 extra-large eggs
- fresh ground black pepper
- 2 tablespoons unsalted butter
- 1 baby leek, sliced into thin half-moons (white and light green parts, may substitute 2 scallions)
- 1 cup lightly packed chopped fresh spinach
- 1⁄4 cup diced tomatoes, squeezed of juice (may substitute halved cherry tomatoes)
- 1⁄2 cup crumbled mild creamy goat cheese (may substitute grated sharp cheddar cheese)
Directions See How It's Made
- 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 (nonstick) over medium heat.
- Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
- 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 omelet over the back.
- Tip the omelet out onto a heatproof plate, neatening it with a spatula.
- Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.