Market Breakfast for Dinner Omelet

This is more of an "add what you love" kind of recipe, so there are ingredients, just not accurate amounts

Printable Recipe

Prep time: 5-10 minutes (depending on how long you scrounge about for the ingredients)
Cook time: 5 minutes for filling plus 3-5 minutes for the omelet

Serves 1 (but easy enough to double or triple the recipe.  You can either use more than one small (8") pan to create individual omelets or one large skillet to make one large omelet you then cut into wedges)

Ingredients:
Omelet batter:
2 large eggs per person using 8" non stick skillet
1-2 tsp good olive oil
1 tbsp fresh chives, finely chopped
freshly ground pepper
Filling:  options are limitless, but here's what I used this time
2 small baby leeks, white and pale green parts only, well cleaned and thinly sliced
1/2 cup or so cremini mushrooms, sliced
1/2 cup or so baby beets, finely chopped ( I used the root ends and fine stalks of a 1/2 bunch of beet greens)
3 spears of asparagus, blanched
slices of smoked gouda

Directions:
1. In a medium bowl, whisk the eggs, 1 tsp of olive oil, chives and pepper and set aside.

2. Over medium high heat, add 1 tsp olive oil to an 8" skillet (small size is perfect for dinner for one) and heat   until the oil is hot but not smoking.  Add the leeks, mushrooms and beets and saute for 5 minutes or so.  You want the vegetables soft and all the liquid absorbed.   Remove from heat and transfer to a small bowl.

3. Wipe the pan clean...no need to wash. Add a quick dash of oil to the pan, wait one minute and add the egg batter.  Twirl so that the entire bottom of the pan is covered.  As the egg sets, tilt the pan so any liquid in the center moves to the edges to keep a crepe-like thinness.  Once the eggs are mostly set, add the cooked vegetable mixture (draining so the omelet isn't mushy) to half of the omelet. Top with slice or two of cheese and lay the asparagus spears over top.  Flip the plain side of the omelet over the veg and cheese and let it cook for another minute or so to melt the cheese.

4. Gently transfer to plates.  If you are making one large omelet (my choice for family brunches or more breakfast for dinners with unexpected guests), do as above, but gently ease the cooked omelet onto a cutting board. Cut into wedges and serve.