3 tablespoons olive oil
1 large leek, sliced
½ cup milk
3 chopped sundried tomatoes
8 chopped green olives
about 100 gr. Parmesan grated
salt and pepper
Saute the leek and sun-dried tomatoes in a pan with oil until become soft.
Beat the eggs, the milk, the cheese, the salt and pepper, and pour with the olives.
Mix them with the vegetables in the pan.
Bake the omelet first on one side and then the other.
Easy and tasty dish.