Ingredients

1 ½ tablespoons olive oil, divided

1 leek, sliced into rounds

2 small potatoes (200-300g), diced

1 small sprig rosemary

2 eggs

1 cup egg whites

Salt and pepper to taste

50g cheese of choice (cheddar, mozzarella, etc.)

2-3 sprigs of fresh thyme

Directions

1. Preheat the oven to 400°F (180°C Fan). Toss the potatoes with 1 tablespoon olive oil, salt, pepper, and rosemary. Bake for 15-18 minutes, then add the leeks to the pan mix it up and cook for another 15-20 minutes until everything is nicely golden.

2. Beat the egg and egg whites with a pinch of salt and a few twists of ground pepper.

3. Heat 1/2 tablespoon of olive oil in a large pan over medium heat. Add the beaten eggs to the skillet (alternatively, make 2 smaller omelets by pouring only half of the egg mixture if your pan is not large enough). Cook until the eggs start to solidify but are only halfway cooked.

4. Sprinkle some of the potatoes and leek mixture on top with some cheese. Cover the pan with a lid so the steam cooks the eggs fully, about 2-3 minutes more.