Cheese and veggie omelette

One of the reasons that I believe the low GI diet has worked so well for me is that I am almost never hungry and therefore eat small portions of everything. I am eating three meals most days - sometimes two if I really can't face more food, and occasional snacks like almonds. One of the reasons this works so well is that I always, now, have breakfast. On most mornings this is yoghurt with vanilla essence, raspberries and whole or chunks of almonds, as it is quick and easy. On really busy days I'll have almonds, pistachios and walnuts, together with a couple of dried apricots on the go as I've run out of time! This also makes a great standby to keep with me in case of finding myself somewhere with no low GI food, a plastic bag of this in my bag or pocket, means I can keep the blood sugar from dropping too low wherever I am. Other days I'll have eggs - a poached egg over boiled asparagus and scattered with sea salt is fabulous, or omelette. I use to incorporate all the filling into the omelette itself, but now I prefer to have the veggies folded inside the cooked omelette. This one is my particular favourite.

Ingredients:
2 eggs
1 tablespoon grated cheddar
1 leek
Half courgette
A few cherry tomatoes
1 tablespoon butter
Herbs, salt and pepper, to taste.

Clean and chop the leek, courgette and tomatoes. Fry the leek in half the butter for a few minutes. Add the courgette and tomatoes.
While they are cooking, melt the rest of the butter in a small frying pan.
Pour in the whisked eggs and move around the pan a bit until the egg starts to set. At this point turn down the heat to the lowest possible setting and sprinkle over the cheese. Move the raw egg to the sides of the pan to make sure it gets thoroughly cooked.
Add any herbs, salt and pepper to the veggies.
Put the omelette on the plate, pour the veggies on top and fold it over.

Serve immediately.