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Vegetarian Omelet

Southern.Crockpot's picture
Ingredients
  Commercial italian salad dressing 1⁄4 Cup (4 tbs)
  Shredded carrots 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped peeled cucumber 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, coarsely chopped
  Egg 8
  Milk 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon, divided
  Shredded swiss cheese 4 Ounce, divided (1 Cup)
  Alfalfa sprouts 1 Cup (16 tbs), divided
Directions

MAKING
1) In a small saucepan, heat salad dressing.
2) Mix carrots, green onions, and green pepper and cook just until tender.
3) Turn off the heat and add cucumber and tomato.
4) In a medium bowl, mix together eggs, milk, salt, and pepper.
5) Take an 8-inch omelette pan or heavy skillet and heat it. Add 1/2 tablespoon butter, rotate the pan to coat bottom.
6) Put the ¼ egg mixture in it. When it cooks, lift edges and tilt pan to flow uncooked egg underneath.
7) Let the egg set and the put ¼ vegetable mixture on half omelette. Sprinkle ¼ cup cheese and sprouts.
8) Fold it in half and place on warm serving plate.
9) Repeat the process to make 4 omelettes.

SERVING
10) Serve the vegetable omelette garnished with yogurt and chives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Shallow Frying
Dish: 
Pancake
Ingredient: 
Egg
Interest: 
Everyday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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