Garden Vegetable Omelet
Keep a rich butter flavor for less money. Use half butter and half vegetable oil when a recipe calls for sautéing in butter. An added bonus is that oil allows you to cook at higher temperatures.
2 Tbsp butter
1/3 cup chopped onion
1/4 cup green bell pepper
1/2 cup chopped zucchini
1/4 cup milk
1 tsp salt
2 slices of American cheese
Melt butter in a medium skillet over medium-high heat; add onion, bell pepper and zucchini. Cook until vegetables are tender, about 5 minutes.
Mix eggs, milk and salt in a small bowl. Beat with a fork until combined. Pour over vegetables. Reduce heat to medium-low. Cook, without stirring, until edges are set, about 2 minutes.
Cover skillet. Cook omelet until center is nearly set, about 3 minutes. Arrange cheese strips on top of eggs. Replace cover. Cook until cheese begins to melt, about 1 minute.
Slide omelet onto a serving plate; fold in half. Slice into 4 wedges.
It is easy and quick to give your eggs a light, fluffy texture. Simply add 1/4 teaspoon of cornstarch per egg during step 2.