Bacon and Herb Omelet

• 2 tsp/10mL vegetable oil
• 2 leeks, chopped
• 6 slices bacon, chopped
• 2 tbsp/30g minced parsley
• 2 tbsp/30g chopped fresh basil
• 2 tbsp/30g chopped fresh oregano
• 6 eggs, lightly beaten
• ½ cup/4fl oz/125ml milk
• 2oz/60g sharp yellow cheese, grated
• Freshly ground black pepper
• 4 thick slices whole-wheat or multigrain bread, toasted

1.  Heat oil in a wok over a medium heat, add leeks and bacon and stir-fry for 5 minutes or until bacon is crisp.  Transfer leek mixture to a bowl, add parsley, basil, and oregano and mix to combine.  Set aside.   

2.  In a bowl, combine the eggs, milk, cheese, and black pepper to taste and beat well.  Pour one-quarter of the egg mixture into wok and swirl so mixture covers base and sides.  Top with one-quarter of the leek mixture and cook for 1 minute or until set.  Remove from wok, roll up, and place on a slice of toast.  Repeat with remaining mixture to make 4 omelets. 

Note: Fresh mint can be used in place of the oregano if you wish.  For a vegetarian version, omit the bacon and replace with well-drained, cooked spinach.  Squeeze as much moisture as possible from the spinach before making the omelet.