My husband, Dave, came up with this recipe this weekend and it was TASTY! Leeks are a new vegetable to us. We had no idea they were in the onion family. Once we figured out they were a lot like onions, it took away the mystery of how we were going to cook with them.
The eggs, leaks, garlic dill cheese, and parsley were all from HOOSIER HARVEST MARKET.
If you want to learn more about leaks, go to
Prep & Cook Time: 15 min
6 Eggs, scrambled
3 Leeks, chopped
1/2 Cup Spinach
1/4 Cup Garlic Dill Cheese
2 Tablespoons Olive Oil
Crack the eggs into a bowl. Whisk the egg mixture with a fork until the whites and yolks are completely blended.
Heat a nonstick pan over medium-high heat. Add enough Olive Oil, probably around 2 tablespoons, to coat the bottom of the pan. Add the chopped leaks. Cook for a couple minutes. Add the Spinach and heat till it is wilted. Set the leeks and spinach to the side.
Pour the egg mixture into the hot pan, then let the eggs set a little along the edges — it should only take a few seconds. Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid eggs to flow underneath the set ones. When the eggs are set on the outside but still soft on the inside, it's time to add the leeks, spinach and Garlic Dill Cheese. The eggs will continue cooking once the omelet is rolled. Fold one side of the omelet in with your spatula. The other side will fold over as you tilt it onto the plate. Serve immediately.