Bacon, Leek & Potato Omelette

1. In a large measuring cup, whisk eggs, water and seasoning mix; set aside.

2. Fry diced bacon over medium high heat in a 10-inch (25 cm) non-stick skillet until crisp. Remove and place onto paper towel lined plate to drain. Wipe skillet and return to medium heat. Add butter to skillet and cook grated potato, stirring for 5 minutes. Stir in leeks and cooked bacon; cook, stirring for 5 minutes or until vegetables start to become golden, set aside into a bowl. Pour egg mixture into skillet and cook, stirring gently until eggs start to set. Place under the broiler for 3 minutes or until eggs are completely set and puffed. Slide the omelette onto a serving platter and spread bacon mixture on half of the omelette. Fold other half of omelette over mixture to cover.

3. Cut into thirds to serve.

Variation: Tofu can add 2 tbsp (30 mL) shredded gouda, gruyere or your other favourite cheese in the centre of the omelette before folding over to serve.