Tuesday, July 28, 2009

Cheesy Veggie Omelet for Two

2T olive oil
1/4 c onion (green onions are also good)
1/2 a zucchini
1/2 a squash
1/2-1 carrot
3 eggs
2-3 T cream
salt and pepper
grated cheese

Heat oil in pan. Chop onion, zucchini, squash into thin triangles. Shred carrot with peeler. Cook over medium heat until tender, and remove from skillet. Whisk together eggs, cream, salt, and pepper. Drizzle skillet with more oil and add eggs. Keep eggs from burning by lifting edges to let uncooked egg flow to bottom of pan. When cooked, sprinkle with cheese, add veggies, and Vwa-laa.

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