In a heavy skillet heat 3 tab.evoo,on low heat. Stir in 3 cups finely shredded cabbage and 1 thinly sliced leek. Cover skillet and cook stirring occasionally til cabbage and leek are tender about 30 min. Let cool In bowl beat 6 large eggs, 1/2 cup fresh grated parmesan, adding salt and pepper now stir in the veggie mixture. Brush a griddle lightly with oil. Heat over med heat.Stir the eggs and scoop up 1/4 cup of mixture space them about 4 in apart Flatten slightly with the back of a spoon. cook til set and the omelets begin to brown on the bottom. about 2-3 min. Flip the omelets over with a spatula and cook 1 min more.Transfer to a warm plate and keep warm. Serve with sliced tomatoes in the summer and some toast and jam or fresh fruit or hash browns with bacon and onion.
kades
kades
