|Mixed vegetables||2 Ounce, finely diced|
Heat 1 oz. (2 tablespoons) butter in saucepan, add vegetables, saute over gentle heat until tender but not brown.
Break eggs into bowl, beat lightly with fork, season with salt and pepper, add cooked vegetables.
Melt remaining butter in large omelet pan, when sizzling pour in egg mixture.
Stir gently to distribute mixture evenly, then allow to set over low heat.
When golden underneath, turn with spatula and allow to set on other side, or place under grill to set top.