Saturday, August 23, 2008

Harvest Dinner Omelet

Today's recipes are a few for smaller crowds of 2 to 3 people. We used these when we were first married or only had Baby Ellen. Good for lunch too.

Harvest Dinner Omelet

4 eggs
1/4 c. milk
1/8 ts. salt
1 Tb. butter
1/2 c. chopped zucchini or mushrooms
1/3 c. chopped tomato or ham
1 Tb. chopped onion
1/2 c. shredded cheese

Combine eggs, milk, salt and pepper; beat well. Melt margarine in large skillet over medium-high heat. Pour egg mixture into skillet; reduce heat to low. Cook, gently lifting edges so uncooked portion flows underneath, until eggs are set but top is moist. Sprinkle other ingredients over eggs. With spatula, loosen edge of omelet and fold in half; transfer to serving platter. 2 to 3 servings.

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