Stir Fry Vegetable Omelette
|Broccoli||1 Cup (16 tbs), chopped|
|Cauliflower||1 Cup (16 tbs), chopped|
|Potatoes||1 Cup (16 tbs), diced|
|Carrots||1 Cup (16 tbs), sliced|
|Onion||1 Cup (16 tbs), chopped|
|Bell pepper||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), chopped|
|Squash zucchini||1 Cup (16 tbs), chopped|
|Tomato||1 Large, chopped|
|Yellow squash||1 Cup (16 tbs), sliced|
|Cooking oil||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Black pepper||1 Tablespoon|
|Eggs||10 Small, whipped|
Use large nonstick skillet over low heat.
Add 1 tablespoon cooking oil and add all other items.
Cook over low heat.
Continue stirring until vegetables are crisp and tender.
Use another 12 inch nonstick skillet; add 1 tablespoon cooking oil on low heat.
Put eggs in skillet and shake to level out.
When bottom is done, if any egg on top is still liquid, push over edges of omelet, so all of eggs are well done.
Spoon vegetable filling in center of omelet about 3 inches wide.
Now, turn one side of eggs over vegetables and now turn other side over top.
Pin together with toothpicks.
Turn skillet up on edge and slide omelet onto serving platter.
Center up and spoon balance of vegetables along each side of omelet.