Garden omelet
Garden omelet recipe in the egg category
Recipe ingredients:
- 2 tablespoons bottled reduced fat Italian salad dressing
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions with tops
- 1/4 cup chopped green pepper
- 1/2 cup chopped peeled cucumber
- 1 medium tomato, chopped
- 8 eggs
- 1 cup skim milk
- 1/2 teaspoon salt, optional
- 4 teaspoons cooking oil, divided
- 1 cup alfalfa sprouts
Recipe method:
- In small saucepan over medium heat, cook dressing, carrots, onions and peppers until tender.
- Stir in cucumber and tomatoes. Set aside. Keep warm.
- Beat together eggs, milk and salt, if desired.
- In 7 to 10 inch omelet pan over medium heat, heat 1 teaspoon oil until just hot enough to sizzle a drop of water.
- Pour in 1/2 cup of the egg mixture. Mixture should set immediately at edges.
- With inverted pancake turner, carefully push cooked portion at edges toward center, tilting pan and moving cooked portions so uncooked portions can reach hot pan surface.
- When top is thickened and no visible liquid egg remains, fill with 1/4 of the vegetable mixture and 1/4 cup alfalfa sprouts.
- Fold omelet in half. Invert onto plate.
- Repeat for remaining omelets.
Tags: garden, omelet, recipe, egg, recipes, cooking