Serving Size / Yield
- 1/4 C. olive oil
- 3 C. finely shredded cabbage
- 1 med. leek, trimmed and thinly sliced
- 6 lg. eggs
- 1/2 C. freshly grated parmesan
- 1/2 tsp. salt
- freshly ground black pepper
In a 9-inch nonstick heavy skillet, heat 3 Tbs. oil over medium-low heat. Stir in cabbage and leek. Cover skillet and cook, stirring occasionally, for 30 minutes. Let cool. In a medium bowl, beat together the eggs, cheese and salt and pepper to taste. Stir in the vegetable mixture. Lightly brush a griddle with oil. Heat over medium heat.
Stir the egg mixture and scoop by 1/4 cupful onto the griddle. Make sure the omelets are about 4 inches apart. Flatten slightly with the back of a spoon. Cook until the eggs are set and the omelets begin to brown on the bottom, about 2 minutes. With a pancake turner, flip omelets and cook on the other side for another minute. Put on plate and then cook the rest of the omelets in the same way. Serve hot.