Ingredients

• 1/2 cup cooked peas, fresh/canned
• 1/2 cup diced carrots, cooked
• 5 tablespoons butter
• 5 eggs
• salt & pepper to taste
• 3 tablespoons milk or water
• 1/2 cup feta cheese, crumbled

Instructions

• If you are using canned peas and carrots, drain them and rinse with fresh water. Put 2 tbs. of the butter in a pan, add the vegs.; saute for 2 or 3 min. Add salt & pepper.
• Put the remaining butter into another frying pan, and heat.
• Beat the eggs with the milk (or water); pour into the pan and let cook.
• As soon as the omelet is set, top with the vegs. and cheese.
• Fold in half, and serve immediately.