Vegetable Omelet with Cheese
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
green peas
cooked, fresh or canned |
|
| ½ | cup |
carrots
cooked, diced |
|
| 5 | tablespoons |
butter
|
|
| 5 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | tablespoons |
milk
or water |
|
| ½ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
green peas
cooked, fresh or canned |
|
| 118 | ml |
carrots
cooked, diced |
|
| 75 | ml |
butter
|
|
| 5 | large |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
milk
or water |
|
| 118 | ml |
feta cheese
crumbled |
|
Directions
If you are using canned peas and carrots, drain them and rinse with fresh water.
Put 2 tablespoons of the butter in a pan, add the vegs and sauté for 2 or 3 min.
Add salt and pepper. Put the remaining butter into another frying pan, and heat.
Beat the eggs with the milk (or water); pour into the pan and let cook.
As soon as the omelet is set, top with the vegs. and cheese.
Fold in half, and serve immediately.
