Summer Garden Omelet
Prep time:
10 minutesCooking time:
10 minutesKeep a rich butter flavor for less money. Use half butter and half vegetable oil when a recipe calls for sautéing in butter. An added bonus is that oil allows you to cook at higher temperatures.
Ingredients
Serves 4
- 2 tablespoons butter
- 1/3 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped zucchini
- 4 eggs
- 1/4 cup milk
- 1 teaspoon salt
- 2 slices American cheese, cut into 1/2-inch strips
Directions
1
Melt butter in a medium skillet over medium-high heat; add onion, bell pepper and zucchini. Cook until vegetables are tender, about 5 minutes.
2
Mix eggs, milk and salt in a small bowl. Beat with a fork until combined. Pour over vegetables. Reduce heat to medium-low. Cook, without stirring, until edges are set, about 2 minutes.
3
Cover skillet. Cook omelet until center is nearly set, about 3 minutes. Arrange cheese strips on top of eggs. Replace cover. Cook until cheese begins to melt, about 1 minute.
4
Slide omelet onto a serving plate; fold in half. Slice into 4 wedges.
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Cookin' xpress!
Cookin' xpress!
It is easy and quick to give your eggs a light, fluffy texture. Simply add 1/4 teaspoon of cornstarch per egg during step 2.
Great Pairings
French Toast Sticks
French toast is the classic use for dry bread, so use whatever you have-it's not necessary to buy bread just for this recipe. For the lowest cost, freeze stale bread slices until you have enough for a batch.
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