Instructions: 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.

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