Cauliflower, cheese and leeks are a surprising but winning combination in this savory omelet; great for breakfast, lunches and brunches - or for dinner, too.

Black Pepper Ground 28 Mesh, Chervil

1 tablespoon olive oil
2 leeks, cleaned well, white and light greens minced, dark greens discarded
2 1/2 - 3 cups cauliflower florets, chopped
1 tablespoon shallots freeze dried
1 teaspoon dried chervil
3 tablespoons shredded sharp cheddar cheese
1 teaspoon unsalted butter
5 large eggs, beaten
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Place a medium size skillet over medium low heat and when it is hot, add the oil.  Add the leeks, cauliflower, shallots and chervil and cook until the cauliflower is very soft, about 20 minutes, adding water if necessary to prevent sticking.  Transfer the mixture to a plate and set aside.  Add the cheddar cheese.

Place the eggs, salt and pepper in a medium sized bowl and mix well.

Reheat the skillet over medium heat and add the butter, being sure to completely cover the bottom of the skillet.  Add the egg mixture.  When the eggs begin to set, agitate the skillet back and forth so they completely cover the bottom of the skillet.  Swirl the eggs until they begin to thicken.  Add the cauliflower mixture on one half of the omelet and fold over the other half to cover.  Serve immediately.

Yield: Serves 2
Level of Difficulty: 3
Time: 30 minutes