Hungry For Spring Omelette

January 24, 2010

Although we still have two more months of winter, today’s blue Los Angeles sky reminds me of spring.

1/3 cup finely chopped carrot
1 leek (tender white only, finely chopped)
1/4 cup frozen peas, thawed
3 eggs
pinch dried tarragon (or herbs de Provence)
pinch salt
olive oil

In an omelette pan, heat 2-3 tbs olive oil on low-medium heat.   Cook carrots and leeks until tender, about 5 minutes.   Add peas, stirring to heat through.   Whisk together eggs, herbs, and salt.   Pour pour over veggies.   Cook until just setting then turn over.   Serve immediately.

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