Black Truffle Cheese Omelet With Julienne of Carrots, Celery and Leeks

2 tablespoons extra virgin olive oil
4 baby carrots, julienned
½ celery stalk, peeled, cut into quarters and julienned
½ leek, white part only, halved and julienned
6 eggs, lightly beaten
¼ cup 35% cream
1/3 cup Bothwell Black Truffle Cheese, shredded

In a large pan, heat 1 tablespoon of the oil over medium heat. Add the carrots, celery and leeks and cook until tender. Transfer to a plate. In a bowl beat the eggs with the cream. Pour 1 teaspoon of oil into the same pan over medium heat. Pour ½ of the egg mixture into the skillet. Cook until the top is nearly set, about 7 minutes. Place ½ of the vegetables and cheese on half of the omelet. Fold in half and serve. Repeat.

From The Definitive Guide to Canadian Wine and Cheese by Gurth Pretty and Tony Aspler, Whitecap Books