Leek & Garlic French Country Omelet

After our recent trip to France I have been craving an omelet for breakfast every morning. Eggs in Europe are far superior and those who live there really do make the best egg dishes. Ina Garten famously lives for Parisian bistro food and this recipe is a vegetarian adaptation of her french country omelet. This was devoured too quickly for a photo but I promise it is DELISH!

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Ingredients

• 1 tablespoon good olive oil

• 1 large leek, thoroughly washed and sliced thinly

• 3 cloves of garlic, minced

• 1 cup (1-inch-diced) unpeeled organic tiny potato medley

• Kosher salt and freshly ground black pepper

• 5 extra-large eggs

• 3 tablespoons of your milk of choice

• 1 tablespoon unsalted butter of choice

• 1 tablespoon fresh chopped chives
  

Directions

• Preheat the oven to 350°F

• Slice all of your veggies and set aside.

• Place your potatoes in the heating up oven and leave in for 15-20 minutes or until tender to the touch. Ina cooks her potatoes in a pan but I like my potatoes very cooked and her method left them pretty firm.

• Heat oil in a 10-inch ovenproof omelet pan over medium heat.

• Add the leeks and garlic until lightly browned and softened. Add a dash of salt.

• Remove leeks and garlic from the pan.

• Add the cooked potatoes to the pan with a little more oil until they brown. Remove from pan when done!

• In a medium bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a whisk.

• Add the butter, lower the heat to low, and pour the eggs into the hot pan.

• Sprinkle the leeks, garlic, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.

• Serve straight out of the pan!