Cheese and Vegetable Omelets

Name: Cheese and Vegetable Omelets
Yield: 4 servings
Ingredients: 2 cups (500 mL) sauted mushrooms or other cooked vegetables; 8 eggs; 2 tbsp (30 mL) Milk; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) pepper; 4 tsp (20 mL) butter; 1/2 cup (125 mL) Canadian Old Cheddar or Canadian Swiss or Monterey Jack cheese shredded

This is the Cheese and Vegetable Omelets recipe.

Prep: 5 min
Cooking: 5 min

Yields 4 servings

Ingredients

2 cups (500 mL) sauted mushrooms or other cooked vegetables
8 eggs
2 tbsp (30 mL) Milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 tsp (20 mL) butter
1/2 cup (125 mL) Canadian Old Cheddar or Canadian Swiss or Monterey Jack cheese shredded

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Preparation

Beat together eggs, milk, salt and pepper with fork.

Make one omelet at a time. Heat 8-inch (20 cm) non-stick skillet over medium-high heat. Add 1 tsp (5 mL) butter. When melted, pour in 1/2 cup (125 mL) egg mixture.

As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into the empty spaces.

When egg is almost set on surface but still looks moist, fill half of omelet with vegetables and sprinkle with 2 tbsp (30 mL) cheese. Slip spatula under unfilled side, fold over filling and slide onto serving plate.