Wednesday, November 11, 2015

Veggie Omelet

Veggie Omelette
15 mlvegetable oil1 tbsp
1medium onion, chopped1
1garlic clove, minced1
125 mleach red & green pepper, chopped1/2 cup
1medium potato, cooked & diced1
125 mlasparagus, chopped & cooked tender-crisp1/2 cup
1medium tomato, seeded & chopped1
75 mlmilk1/3 cup
2 mlcrushed dried oregano1/2 tsp
-salt & pepper to taste-
-pinch crushed red pepper flakes-
250 mlmozzarella cheese, shredded1 cup
In a 9 inch (23 cm) ovenproof skillet; heat oil over medium-high heat; saute onion, garlic, red and green peppers for 3 to 5 minutes or until softened. Stir in potato, asparagus and tomato. Whisk together eggs, milk, oregano, salt, pepper and red pepper flakes; pour into skillet and cook until bottom is set. Lift with spatula to allow uncooked portion to flow underneath; cook until almost set. Sprinkle with cheese. Broil until cheese melts, 2 to 3 minutes. Cut into wedges.Serves 4

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