Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Garden Omelets From Sneezy




Source of Recipe


Shannon~EDC


List of Ingredients




BASIC OMELET:

2 or 3 eggs per omelet

dash of garlic salt

splash of tabasco sauce

FILLING:

chopped fresh spinach

diced/sliced artichoke hearts

diced asparagus

broccoli florets

cauliflower florets

sliced fresh mushrooms

diced celery

grated carrot

TOPPING:

grated jack cheese as needed

1-2 tbsp. hollandaise sauce





Recipe



(Instructions are for one omelet - and 3 eggs makes a HUGE one!) Beat eggs lightly with a fork and add the seasonings. Pour into lightly buttered skillet over medium heat and allow to cook until egg begins to set a bit. Add whatever combination of the vegetables you like -I think it's better if you don't use more than about four at any one time, but go with what YOU think! I also sauté the veggies for a few minutes before adding them to the omelet. Spoon veggies over one side of the omelet and cook a minute or two more, then flop the empty side of the omelet up over the filling and slide the whole thing out onto a warm plate or platter. Top with grated jack cheese and hollandaise sauce.