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Garden Omelet




Source of Recipe


Shanny


Recipe Introduction


Instructions are for one omelet - and 3 eggs makes a HUGE one.


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
1-2 tbsp. hollendaise sauce

Recipe



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 filling 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 like. 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.