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Ovenproof skillet or omelet pan

1 tablespoon olive oil, divide

1 small leek (white and light green parts only), trimmed and thinly sliced *(See tip on cleaning leeks, following recipe.)

1 clove garlic, sliced

½ cup chopped green beans or green peas (fresh or frozen)

3 large eggs

2 tablespoons water

1 cup trimmed spinach leaves

1 cup trimmed watercress

2 leaves fresh mint, chopped

2 sprigs fresh parsley, trimmed and chopped

1 sprig fresh cilantro, trimmed and chopped (optional)

1 tablespoon pine nuts

Pinch sea salt

Freshly ground black pepper

1 tablepsoon freshly grated Parmesan cheese

In a small frying pan, heat half of the oil over medium-low heat. Cook the leek and garlic, stirring often, until very soft. Meanwhile, in a steamer basket set over a saucepan of simmering water, steam the beans just until tender-crisp. In a large bowl, beat together the eggs and water. Add the leek and garlic, beans, spinach, watercress, mint, parsley, cilantro, pine nuts and salt. Season with pepper to taste. Preheat the broiler. In the ovenproof skillet or omelet pan, heat the remaining oil over medium-high heat until almost smoking. Pour in the egg mixture and cook for 2 minutes or until the bottom of the omelet is set. Sprinkle the top with Parmesan. Place the pan under the broiler until the top of the omelet is set and browned (take care that it does not burn).

Makes 2 servings.

Calories 252

Carbohydrate 11 g

Fiber 2 g

Protein 13 g

Fat 18 g

Saturated fat 4 g

Cholesterol 281 mg

Sodium 248 mg

1½ Meat & Alternatives

2½ Fat

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