Title: Battered leeks
 Categories: Low-cal, Dairy
      Yield: 4 Servings
 
      4 c  Leeks; washed & diced + grn.
      4    Eggs
    2/3 c  Dry milk pwd; instant
    1/2 ts Salt
    1/4 ts Pepper
      4    Tomatoes; cherry
      1    Parsley sprig
 
  Spray nonstick skillet with cooking spray and set over medium heat;
  add 2 cups leeks, cover skillet and cook, stirring occasionally,
  until leeks are softened, 3-4 min. In small mixing bowl beat together
  2 eggs, 1/3 c milk powder, half of the salt and pepper.  Pour into
  skillet, making sure egg mixture thoroughly coats leeks. Cook until
  bottom of omelet is golden, 1 to 2 minutes; using pancake turner,
  carefully turn omelet over. Cook other side just until set, about 1
  minute; transfer to serving platter and keep warm.  Repeat procedure;
  garnish omelets with tomatoes and parsley.