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Leek and Mushroom Omelette

This morning I discovered where the inspiration for Dr. Who’s Tardis came from: an egg.  I know this because I dropped an egg on the floor earlier – and that’s when my whole Tardis theory showed up.  When you drop an egg on the floor you will clearly see that there is {at least} 12 times more gloopy, thick, slipperiness at your feet than could possibly have fit inside the shell it just flooded out of.  So much more on the inside than the outside can actually hold; but this is only true when you drop an egg on the floor – crack one on purpose and there’s only around 3 tablespoons in there.  It’s almost worth dropping one just to see this phenomenon.

Thankfully for the *SANEity of my breakfast, the other eggs destined for the omelette pan remained unbroken until I purposefully whacked them on the side of the bowl.  This was one of those fling-open-the-‘fridge-doors-and-see-what’s-in-there mornings.  You might never have thought to put leeks on your breakfast menu.  Delicious!

Yesterday I went out to breakfast with a girlfriend and her 10 month old, cutie-patootie baby girl.  I posted a ‘phone picture up on Facebook, excited to share how you can eat out and stay *SANE.  Almost immediately, the Head of SANEity over at The Smarter Science of Slim was demanding to know where the non-starchy veggies were.  So here is a picture of today’s home-brewed omelette with one side left open, so Mr. Bailor is suitably satisfied that there was a whole lot of *SANEity contained therein.  Bless him.

Leek and Mushroom Omelette

I made this in a 12 inch skillet so that it would be very thin and I’d get more veggies crammed in per inch of omelette.  It also cooks a lot faster, which is critical for me.  Since I went SANE I am SO ready for breakfast when I get up.  LBB (Life Before Bailor) usually meant skipping breakfast and not even noticing.  These days, I’ll start gnawing at the desk if I don’t get some protein in me within a short time after getting up.  Plus, if time is a premium in the mornings, this gets ‘er done quicker.

I don’t like my mushrooms and tomatoes to be mushy, so I cook the omelette without them and add them half way through to cook under the broiler.  Not only are they firmer, but they have a lot more flavor that way.  Yum.

Leek and Mushroom Omelette
Author: Carrie Brown |
Prep time:
Cook time:
Total time:
Serves: 1
  • 1 tsp. coconut oil
  • 1 tsp. butter
  • 3/4 cup very finely sliced leeks
  • 4 eggs – whatever ratio of whites and yolks you like
  • 2 TBSP water
  • 6 mushrooms with stalks, finely sliced
  • 8 cherry tomatoes, quartered
  • Ground pepper, to taste
  • Dried oregano, to taste
  • 1/2 cup parmesan, finely grated
  1. Heat coconut oil and butter in a large skillet over high heat.
  2. Add leeks and cook on high for 2 minutes, stirring frequently to prevent browning.
  3. Whisk eggs and water in a bowl.
  4. Reduce heat under skillet to low and pour in the eggs, tipping to cover the bottom of the pan.
  5. Move the eggs around the pan with a spatula as they start to set, and then shake pan to get an even layer. Let cook for a further 2 minutes.
  6. Spread mushrooms and tomatoes over the top and season with pepper and oregano.
  7. Place under a hot broiler for 1 minute.
  8. Remove from broiler and sprinkle parmesan over the top. Return to broiler just until cheese melts.
  9. Place back on stove top burner for 1 minute to brown underside of omelette and help it release from the pan.
  10. Slip onto plate and fold over.

Leek and Mushroom Omelette


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