Vegetable Omelete


  1. 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.
  2. Put the remaining butter into another frying pan, and heat.
  3. Beat the eggs with the milk (or water); pour into the pan and let cook.
  4. As soon as the omelet is set, top with the vegs. and cheese.
  5. Fold in half, and serve immediately.


  • 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

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