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Garden Omelette

Odell's picture
Garden Omelet is tasty dish made from eggs cheese vegetable and spices.
Ingredients
  Bottled reduced-fat italian salad dressing 2 Tablespoon
  Reduced fat italian salad dressing 2 Tablespoon
  Shredded carrot 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs) (with tops)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped peeled cucumber 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, chopped
  Eggs 8
  Skim milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cooking oil 4 Teaspoon (divided)
  Alfalfa sprouts 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Feel: 
Cheesy
Method: 
Stir Fried
Interest: 
Holiday, Kids, Quick
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Egg, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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