<%@LANGUAGE="JAVASCRIPT" CODEPAGE="65001"%> Garden Omelet and Toppings - TWA





Garden Omelet and Toppings - TWA


4 oz egg mixture (3 eggs, scrambled egg 1 tbsp. milk)
1 ea. dash of fresh lemon juice
1/4 oz diced fresh zucchini
1/4 oz diced onion (use red for color)
1/4 oz baby spinach
1/4 oz shredded carrots
1/4 oz butter
1/4 oz butter
salt and pepper to taste

1. Combine all vegetable except spinach and saute in butter briefly. Vegetables
should still be crisp or al dente. Remove and set aside.
2. Add additional 1/4 oz butter and when melted, add egg mixture.
3. Salt and pepper to taste.
4. When edge of omelet start to set, draw cooked mixture toward the center with a
spatula allowing uncooke mixture to flow to sides. Shake and tilt pan as necessary
to aid flow eggs, but do not stir.
5. Add vegetable mixture and spinach before egg mixture sets completely.
6. While still slightly moist, loosen edges of omelet carefuuly and fold omelet into thirds.
7. Brown lightly in pan for color.

Number Of Servings:Yield: 1 omelet