On a Friday night we often have an omelette for dinner. It is quick to make at the end of a (long) week. During Winter leek, potato and fresh herbs make a hearty addition to the omelette. In Summer we tend to use zucchini, tomato, capsicum and herbs that are in season in the warmer months. The beauty of this type of dish is that you can use what ever you have on available. It makes a great dinner at the end of the week when there are “bits and pieces” left over in the fridge, or left on the bench from the week’s garden harvest.