 Golden Veg Omelet
Ingredients
2 tablespoons bottled reduced-fat Italian salad dressing
1/2 cup shredded carrots
1/4 cup chopped green onions with tops
1/4 cup chopped green pepper
1/2 cup chopped peeled cucumber
1 medium tomato, chopped
8 eggs
1 cup skim milk
1/2 teaspoon salt, optional
4 teaspoons cooking oil, divided
cup alfalfa sprouts
Method
In 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, if desired. In 7-to 10-inch omelet pan over medium
heat, heat 1 teaspoon oil until just hot enough to sizzle a drop of water. Pour in 1/2 cup
of the egg mixture. Mixture should set immediately at edges. 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. When top is thickened and
no visible liquid egg remains, fill with 1/4 of the vegetable mixture and 1/4 cup alfalfa
sprouts. Fold omelet in half. Invert onto plate. Repeat for remaining omelets.
4 servings
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