I hope you all managed to have a happy Easter! With the amount of chocolates and figolli eaten over the weekend, it was no wonder that Gyms and fitness clubs were all jam packed!
This week I'm giving you a recipe which is very low in carbohydrates and is also excellent for those of you who are watching their fat intake.
This leek and cauliflower omelette makes a delicious meal for one but can also be doubled in quantity and served as a vegetarian main course or as a crustless pie!
Here is what you will need:
1 medium leek - sliced
half a small cauliflower cut into tiny florets
2 tablespoons milk
salt and pepper
grated cheese (optional)
In a non-stick pan, place a little butter and cook the leeks until they are just about to start softening. Next add the tiny florets and cook for about 3 minutes.
Now, in a small bowl, beat the eggs lightly with a fork and season with the salt, pepper and the cheese.
Pour the egg mixture over the vegetables and cover the pan. Cook the omlette for about 5 minutes over medium heat until the egg is cooked through.
Serve this omelette with some rocket salad and some grilled mushrooms!