Leek Artichoke Mozzarella Omelet

When writing the omelet recipe, I instantly thought of Turkey. Turkey locates at the heart between the Mediterranean sea and the Black sea. Because of the central location, the country has been famous for amazing cuisine which was heavily influenced by the Central Asian, the Middle Eastern and the Balkan cuisines. Moreover, because Turkey - Persia back in the days, located on the Silk Way, the caravans and traders from all over the world organized famous markets on its' territory. Food markets deserve separate place in the history of the country for richness and variety of products: unbelievable variety of spices, Turkish teas, hookah tobacco, exotic fruits, freshly delivered lamb and sweet delights such as lukum and baklava.
Coming back to the omelet theme, this dish was my favorite when I stayed in the southern part of Turkey. Every morning, a hotel cook prepared delicious omelet with different ingredients in front of you. All you do - decide which ingredients go well together:-) So here is the recipe of my summer variation of omelet:


Ingredients

2 large eggs
1/3 cup of almond milk (or any milk you like)
1 medium size leek (washed, trimmed and sliced in circles 1/2 inch in width)
1/2 cup of artichoke hearts (drained and cut in halves)
3 oz of fresh mozzarella (I got mine at the local Costco store. The chunk was huge and very fresh)
1 tablespoon of olive oil
Salt, pepper and paprika according to your taste

Instructions

1. Slice mozzarella in circles and each circle in half.

2. Heat a medium pan over high heat until hot. Add olive oil, make sure it coats the bottom of the pan.

3. Add leek and saute until soft consistency.

4. Meanwhile, in a medium bowl, whisk eggs well. Add salt and milk and continue whisking for 1 minute.

5. Gently poor in the egg mixture and spread it evenly tilting the pan. Lower heat to medium.

6. In 15 seconds, use spatula to gently direct the omlette from sides to the center. Tilt the pan so that the omlette is spread evenly.

7. While the omlette center is still runny, add artichokes and cover the pan with a lid. Cook the omlette for 3 more minutes.

8. Take off the lid, add mozzarella halves and cover for another 30 seconds. Remove from heat, sprinkle some black pepper and paprika.

*The omlette is very nutritious and has strong flavor because of artichokes. It goes well with fresh bread.
*I like to add mozzarella at the very end so that it doesn't melt completely.

Bon Appetit!