Makes one large omelette, serves two
| Amount (imperial) | Ingredients | Amount (metric) |
| 4 1 tbsp ¼ tsp 1 tsp 1 cup ¼ cup |
Eggs Milk Pepper Oil, canola or olive Cooked vegetables such as peppers, onion, tomato, mushrooms, spinach etc. or use a mix of frozen vegetables (thawed) Cheese, shredded |
4 15 mL 1.25 mL 5 mL 250 mL 63 mL |
Directions:
- In a bowl, beat together eggs, milk and pepper with a fork.
- In a 12-inch nonstick skillet, heat 1 tsp oil over medium-high heat. Pour in egg mixture.
- As eggs begin to set at edges, use a spatula to gently push cooked portions to the center, tilting skillet to allow uncooked egg to flow into empty spaces.
- When almost set on surface but still moist, fill half of omelet with the vegetables and sprinkle with the cheese. Slip spatula under unfilled side, fold over filling. Cut in half and slide onto serving plates.