Leek and Pepper Omelette

TALIA #3's Note:

I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 4.0 serves

• 1 tablespoon butter (or oil)
• 1 leek , finely chopped
• 2 tablespoons cold water
• 1 sweet pepper , deseeded and diced
• 4 eggs
• salt and pepper , to taste

Directions:

1. Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
2. Add the sweet pepper and cook for 2 minutes.
3. Remove the vegetables, and set aside.
4. Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
5. Add the vegetables and cook for around 5 minutes until the egg is set.