Summer Vegetable Omelette
|Thinly sliced yellow summer squash/Thinly sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Sliced green onion||2 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Tomato||1 Medium, peeled, chopped, and drained|
|Milk||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In 10-inch oven-going skillet cook squash and onion in butter or margarine, covered, 5 minutes or till just tender.
Add tomato; spread mixture evenly over skillet.
Beat together eggs, milk, parsley, salt, and oregano; pour over vegetables.
Cook, uncovered, over medium heat.
As eggs set, run spatula around edge of skillet, lifting eggs so uncooked part can run underneath.
When omelet is almost set, sprinkle with cheese.
Bake in 400° oven 4 to 5 minutes or till top is set.
Cut into wedges.