Ingredients Jump to Instructions ↓

  1. 8 eggs

  2. 2 tbsp milk

  3. 30 mL

  4. 1/2 tsp salt

  5. 2 mL

  6. 1/4 tsp pepper

  7. 1 mL

  8. 4 tsp butter

  9. 20 mL

  10. 2 cups sauteed sliced mushrooms or other chopped cooked vegetables

  11. 500 mL

  12. 1/2 cup shredded old Cheddar, Swiss or Monterey Jack cheese

  13. 125 mL

Instructions Jump to Ingredients ↑

  1. In bowl, beat together eggs, milk, salt and pepper with a fork.

  2. Make one omelette at a time. In 8-inch (20 cm) nonstick skillet over medium-high heat, melt 1 tsp (5 mL) butter. Pour in 1/2 cup (125 mL) egg mixture. As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces.

  3. When egg is almost set on surface but still looks moist, fill half of omelette with vegetable and sprinkle with 2 tbsp (30 mL) cheese. Slip spatula under unfilled side, fold over filling and slide onto serving plate. Repeat with remaining ingredients.

  4. Suggestions For a complete meal, serve with a pear, whole wheat toast and milk.


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