Here are the materials that yielded two hearty servings:
- 6 eggs
- 1 leek, thinly sliced
- 1/3 lb mushrooms, chopped
- 2 fresh tomatoes, chopped
- 1/2 cup shredded cheese
- ~1/4 cup milk
Sautee the leeks with a little bit of olive oil and some salt and black pepper. Then put aside and in the same pan saute the mushrooms and season again with some salt, black and cayenne pepper.
In a bowl, whisk 3 eggs + 6 table spoons of milk. Pour the eggs into an appropriate size frying pan with some olive oil that has been pre-heated. Then gently stir the eggs (2-3 seconds) and let them settle. If you are lucky and the eggs don't stick to your chosen pan (i found the second time around that a 9" teflon pan worked), proceed with making them into an omelet. Let the eggs cook for ~ 5 min and then put half of the cheese and half of the mushrooms and leeks on top and cook until the cheese is melted and the bottom of the omelet is nicely cooked. Then transfer to a plate and add the tomatoes.
However, if the eggs end up sticking to the pan (my first attempt was to use an 11" cast iron pan), just start stirring the eggs and make a scramble. Add the cheese, mushrooms, leeks and tomatoes and stir for ~ 5 min and then enjoy!