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.