1 cups (750ml) frozen mixed Oriental vegetables (or use 2 cups (500ml) cooked fresh vegetables
1 green onion, chopped
1/4 tsp (1ml) Italian seasoning
Garlic powder, salt and pepper, to taste
8 eggs
1/4 cup (50ml) water
1/2 tsp (2ml) Italian seasoning
Salt and Pepper, to taste
1 tsp (5ml) butter
3/4 cup (175ml) shredded Cheddar or Mozzarella cheese

Cook frozen vegetables in salted water 2 minutes. Drain. Add green onion, 1/4 tsp (1ml) Italian seasoning, garlic powder, salt and pepper. Set aside. Beat together eggs, water, 1/2 tsp (2ml) Italian seasoning, salt and pepper. Over medium-high heat, melt butter in a 10-inch (25cm) nonstick skillet. Pour 1/2 cup (125ml) egg mixture into skillet, tilting skillet to cover surface. Cook 2 to 2 1/2 minutes or until set. Slide omelet from skillet. Repeat with remaining egg mixture to make 3 more omelets. Place 1/2 cup (125ml) cooked vegetables in the center of each omelet. Divide cheese between omelets. Fold 4 sides of each omelet over filling creating a square envelope. Invert onto plate, slice diagonally in half and serve hot or at room temperature. (makes 4 servings.)

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