If you let the leeks and cauliflower cook long and slow, the combination is heavenly when paired with cheese and eggs. Serve alone or with a green salad for lunch or a late night dinner.
2 teaspoons olive oil
2 leeks, minced
2 ½- 3 cups cauliflower florets, chopped
3 tablespoons shredded sharp cheddar cheese
1 teaspoon unsalted butter
5 large eggs, beaten
½ teaspoon kosher salt
¼ teaspoon black pepper
Place a medium size skillet over medium – medium low heat and when it is hot, add the oil. Add the leeks and cauliflower 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.
Combine the eggs, salt and pepper in a medium sized bowl.
Reheat the skillet over medium heat and add the butter, being sure to completely cover the bottom of the pan. Add the egg mixture. When the eggs begin to set, agitate the pan back and forth so they completely cover the bottom of the pan. Swirl the eggs until they begin to thicken. Add the cauliflower mixture on one side of the omelet and cover with the other, thereby making a half moon shape. Cook for one minute and then serve immediately.