I would eat this any day. I never really thought about buying leeks, but once roasted, the very mild, buttered sweet onion flavour is stellar with fruit and pork. Super tasty to cut a bit of omelette and a bit of leek and stack them together and eat them. As a bonus, the whole meal is easy to make!
Tip: if you need to pack a lunch for work and have access to a fridge and microwave, you can assemble all the omelette ingredients in a pyrex tupperware and microwave yourself a little omelette for lunch at work. I have mine with salad greens or microwaved brussels sprouts topped with balsamic vinegar, EVOO, salt, and pepper. Steam the veggies in the microwave in a bowl with a plate on top; to cook the omelette, microwave the mixture in the pyrex container for a few minutes and just keep an eye on it until it turns opaque and solid.
Double-pro-tip: for five days of work lunches, make five pyrex containers containing all the omelette ingredients except the eggs. Take them to work with a carton of eggs, a few bags of salad greens or frozen vegetables of your choice, and salad dressing of your choice. Eggs, pyrex dishes, and salad greens go in the fridge, while frozen veggies should be stored in a freezer. "Steam" the veggies in the microwave in a bowl with a plate on top, and add the eggs to your pyrex dish containing the omelette 'fixings and stir vigorously with a fork, then microwave as above. Top with salad dressing. Easy and healthy meals for a week, assembled in minutes the day before you go to work.
Apple-nut cinnamon omelette with oven roast leeks
For the leeks, for each person you'll want:
- 1 large leek
- 1 t extra virgin olive oil (EVOO)
- sea salt and black pepper
- Preheat oven to 425 F and move the oven rack near the top of the oven; for each person, take a large leek, cut off the root, slice in half length-wise, and wash out any sand particles. Place cut side down on a baking sheet, and brush top with a tsp of EVOO (per leek); grind a generous amount of sea salt and black pepper over top.
- Roast in oven for 30-45 minutes (until browned; the "leaves" will be crisp and the stem will be buttery and soft). Once the leeks are done, turn off the oven and then...
For the omelette, for each person you'll want:
- 2 large eggs
- 1 t coconut oil
- 2-3 drops stevia extract or 1 t powdered stevia blend such as Krisda (optional)
- 1 t cinnamon
- 1 t vanilla extract
- 1 T unsweetened apple butter - Eden brand is available at health stores and the Bulk Barn, or homemade (omit the honey, still tastes great!)
- 1 T hemp hearts - Manitoba Harvest is yummy and available on the cheap at Costco. I've also seen them at health food stores and Winners/HomeSense.
- Preheat your pan on medium-high heat with the coconut oil; whisk together eggs, stevia (can omit if you aren't into sweeteners), cinnamon, and vanilla extract.
- Pour egg mixture into hot pan. Once egg mixture is "set", grind sea salt over top. Down the centre of the omelette scoop the apple butter and hemp hearts.
- Fold omelette in half using spatula, put on plate. Remove leeks from oven and put on plate next to omelette.