Wednesday, June 10, 2015

vegetable omelet

I forget that I should make this more often. A recipe I found in Country Living in an Eggland ad. In a large skillet, you put in a cup and a half of sliced zucchini, a cup of corn, half cup of chopped red peppers, one quarter cup chopped onion, one tablespoon of water and a quarter teaspoon of Italian seasoning. Cover it up and cook till it's getting tender and then pour in four eggs whisked with a quarter cup of milk, and cook it on low heat till almost set. Sprinkle shredded cheddar on top (a quarter cup, at least!) and put under the broiler till cheese melts. 

cooking

Of course, today I didn't have zucchini, but I did have baby spinach and some mushrooms, and of course it was still good. And I didn't mind doing it after work.

7 comments:

  1. Omelettes would have to be the most versatile meal - great for frugal use of what ever is left over in the fridge.

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  2. nice! so colourful too!!! what a great idea!

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  3. Looks delicious!

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  4. How very good this would be! I've been away from blogging for awhile, and I've not been visiting. Just doing other things.:-)

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  5. Thanks, ladies! Nellie, I'm surprised at you - must have been Very Important Things. :)

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  6. Oh yuuuuum, I have been making goat's cheese and baby spinach omlettes for a while, but this sounds delicious and would be a nice change.

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