Mini Omelets

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.