Leek Omelette

Serves: 2

2 medium Leeks, diced

1 tbsp butter

4 eggs

1 cup milk

1 tsp chicken stock powder

4 grape tomatoes

1 parsley sprig

Melt half the butter in a small fry pan over medium heat. Add ½ the leeks and sauté until softened, about 4 min.

Whisk together eggs, milk and stock powder. Add half of this mixture over sauteed leek in fry pan and cook for two to three minutes. If top of omelette is still runny then place under grill until golden.

Transfer to serving plate and keep warm. Repeat procedure with remaining ingredients then garnish with tomatoes and parsley before serving.