Eat real food.

It’s easy to neglect our garden in the cold rains of winter. But I managed to get myself there, and I’m glad I did. I found some lovely leeks and parsley growing. A bit of broccoli, too, but that’s another story. It’s the leeks and parsley that made my morning, with a luscious omelette.

(I can’t decide how to spell it. I started with “omlet” which was obviously no good, but when I looked it up, I found both “omelette” and “omelet.” Decisions, decisions. I should stick with “scramble.”)

Ingredients

• 3 eggs
• a bit of milk
• 1 leek
• a big bunch of fresh parsley
• a big handful of spinach leaves
• salt and pepper to taste

Directions

Wash the leek (since you just pulled it out of the ground) and chop off the green top and the roots.
Pinch a wad of parsley, and slice. This will give you a nice pile of “shredded” parsley.
Chop the spinach the same way.
Mix the eggs with exactly one dollop of milk.
Saute the leek in a bit of butter, then scoop it out and set it aside for a minute. Turn the heat down low, and add more butter if necessary, then pour in the egg mixture. Sprinkle on the parsley and spinach, and maybe add a lid for a bit, to help them steam.
Once it’s not so shiny on top, loosen up the edges with a spatula, and fold the omelet in half. Voila!

If your omelet doesn’t fold in half neatly, don’t sweat it. Scrambles are just as yummy as omelets.