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
- In a small saucepan over medium heat, cook dressing, carrots, onions and peppers until tender. Stir in cucumber and tomatoes. Set aside; keep warm.
- 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.
- 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
