PARSNIP & LEEK OMELET
Author: Rachel Schultz
Serves: 2
- 6 eggs
- ½ leek, sliced
- 1 parsnip, chopped
- 1 cup kale, chopped
- 2 tablespoons olive oil
- Salt & pepper
- Cook parsnip and olive oil over medium heat for about 8 minutes.
- Add leek and kale for an additional 2 minutes.
- Whisk together eggs. Remove vegetables from skillet.
- Pour half of egg mixture into skillet and top with half of vegetables. Season with salt and pepper.
- Cook for about 2 minutes on medium-low.
- Flip and cook for an additional two minutes. Repeat for second omelet.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/01/24/parsnip-leek-omelet/
3.2.1275