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OMELETTE 2 Tbsp. butter 2 eggs 1/3 lb. fresh mushrooms 1 c. fresh broccoli 2 oz. Monterey Jack cheese, grated 2 oz. Cheddar cheese, grated (optional) 1 Tbsp. garlic powder (more or less to taste) 1 Tbsp. onion powder (more or less to taste) Rinse and trim mushrooms and broccoli. Cut both into bite-size chunks, not too small. For 3 minutes stir-fry in a 9-inch skillet over medium high heat in the butter. Sprinkle with the garlic and onion powders. Whip the eggs in a small bowl with fork until bubbles start to form, then pour into the skillet with the vegetables. As the eggs start to firm around the edges, gently pull the edges inward with a fork. Swirl gently so the eggs run to the outside. After 2 minutes, sprinkle the cheese over the eggs. Cook another minute to warm the cheese. Turn off the heat. Using a spatula, fold omelette in half. Remove it to a plate. Sprinkle with coarse black pepper. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |