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Leek Omelettes

Vegetables, also Vegetarian Foods

Leek Omelettes
4 leeks, cut in half the long way, rinsed of all sand, then angle-cut in thin slivers
5 eggs, beaten well
1/4 teaspoon coarse salt
2 Tablespoons vegetable oil
1 Tablespoon Chinese sesame oil

1. Set aside one tablespoon of the green slivered leeks, and rest the rest of the leek pieces with the eggs.
2. Heat a wok or fry pan, add both oils and when hot, add the egg mixture, and stir just until it starts to set.
3. Then turn over the almost set leek-egg mixture and allow it to start to set on the other side.
4. Remove this to a cutting board and cut it this omelette into eight wedges.
5. Serve them on a pre-heated platter and do garnish them with the set aside pieces of green leeks.

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