GARDEN OMELET
GreekVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 2 tbsp bottled reduced-fat Italian salad dressing
- 0.5 cup shredded carrots
- 0.3 cup chopped green onions with tops
- 0.3 cup chopped green pepper
- 0.5 cup chopped peeled cucumber
- 1 each tomato, chopped
- 8 each eggs
- 1 cup skim milk
- 0.5 tsp salt, optional
- 4 tsp cooking oil, divided
- 1 cup alfalfa sprouts
Instructions
- 1
In small saucepan over medium heat, cook dressing, carrots, onions, and peppers until tender.
- 2
Stir in cucumber and tomatoes.
- 3
Set aside; keep warm.
- 4
Beat together eggs, milk, and salt, if desired.
- 5
In 7-to 10-inch omelet pan over medium heat, heat 1 teaspoon oil until just hot enough to sizzle a drop of water.
- 6
Pour in 1/2 cup of the egg mixture.
- 7
Mixture should set immediately at edges.
- 8
With inverted pancake turner, carefully push cooked portion at edges toward center, tilting pan and moving cooked portions so uncooked portions can reach hot pan surface.
- 9
When top is thickened and no visible liquid egg remains, fill with 1/4 of the vegetable mixture and 1/4 cup alfalfa sprouts.
- 10
Fold omelet in half.
- 11
Invert onto plate.
- 12
Repeat for remaining omelets.
Tags
saladgreekthe-versatile-egg