An omelet is an easy-to-prepare, nutritious envelope that can hold almost any food. A savory veggie filling makes Garden Omelet hearty enough for dinner.
Omelet:
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4 eggs |
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1/4 cup water |
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1/4 teaspoon salt, optional |
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Dash pepper, optional |
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2 teaspoons butter or cooking oil, divided, OR cooking spray |
In small bowl, beat together eggs and water with salt and pepper, if desired, until blended. In 7- to 1-inch omelet pan or skillet over medium-high heat, heat 1 teaspoon of the butter until just hot enough to sizzle a drop of water. Pour in about 1/2 cup of the egg mixture. (Mixture should set immediately at edges.) With inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can each hot pan surface, tiling pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, spoon half of the filling over half of omelet. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm. Repeat with remaining egg mixture and filling for a second omelet.
Garden Filling:
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2 teaspoons butter or cooking oil |
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1/4 cup chopped onion |
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2 medium tomatoes, peeled and chopped |
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1 medium zucchini, sliced |
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1/4 cup chopped green pepper |
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2 tablespoons snipped fresh parsley or 2 teaspoons parsley flakes |
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3/4 teaspoon seasoned salt, optional |
In medium saucepan over medium heat, melt butter. Add onion. Cook until tender but not brown, about 4 to 5 minutes. Stir in remaining vegetables, parsley and salt, if desired. Simmer, uncovered, until thick, about 5 minutes. |
