Recipe of the Month: Garden Omelet

Garden Omelet

Ingredients

• 2 tablespoons reduced-fat Italian salad dressing
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions with tops
• 1/4 cup chopped green peppers
• 1/2 cup chopped peeled cucumbers
• 1 medium tomato, chopped
• 8 eggs
• 1 cup skim milk
• 1/2 teaspoon salt, optional
• 4 teaspoons cooking oil, divided
• 1 cup alfalfa sprouts

Instructions

1. In a small saucepan over medium heat, cook dressing, carrots, onions and peppers until tender. Stir in cucumber and tomatoes. Set aside; keep warm.
2. Beat together eggs, milk and salt. In 7 to 10-inch omelet pan over medium heat, heat 1-teaspoon oil. Pour in 1/2 cup of egg mixture. Carefully push cooked portion at edges towards center, tilting pan so that cooked and uncooked portions can reach hot pan surface.
3. When top is thickened and no visible liquid egg remains, fill with 1/4 of vegetable mixture and 1/4 cup alfalfa sprouts. Fold omelet in half. Invert onto plate. Repeat for remaining omelets.

Author: National Egg Board

• breakfast
• eggs
• National Egg Board
• Omelet