Leek and Goat Cheese Omelet

Instructions

1. 1

   In a 9-inch (23 cm) non-stick skillet over low heat, soften the leek slices in the oil, covered, for about 4 minutes on each side. Evenly space out the leek slices in the skillet.

2. 2

   Gently pour the eggs into the skillet, without moving the leek slices. Sprinkle with the cheese. Season with salt and pepper. Continue cooking for 5 minutes, covered, without touching.

3. 3

   Slide the omelet flat onto a plate.

4. 4

   Serve with a slice of country bread and a green salad, if desired.