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Summer Omelets




Source of Recipe


Marla


List of Ingredients





1 small onion, chopped 1
250 ml potato, diced & cooked 1 cup
125 ml cooked peas, corn or diced zucchini 1/2 cup
4 asparagus stalks, cooked & cut into pieces 4
8 large eggs 8
50 ml milk
4 tbsp. 15 ml tomato paste
1 tbsp
- salt & pepper -
375 ml cheddar cheese, grated 1 & 1/2 cup



Recipe



Melt butter over medium heat in a large skillet. Add onion,
stir well and cook for 3 to 4 minutes, until soft. Mix in potato
and remaining vegetables and cook for 2 minutes more
to heat through. Beat eggs with milk, tomato paste, salt and
pepper. Pour egg mixture over vegetables and reduce heat to low. Cook,
occasionally lifting the edges and tilting the skillet to let the liquid run.
Preheat broiler oven to high. When eggs are almost set, sprinkle with cheese. Place
skillet under the broiler and cook for 2 minutes or until cheese has melted
and is golden brown. Remove skillet from broiler and let omelets rest for 5
minutes. Transfer to a large serving dish, cut into wedges and serve.
Serves 4