Garden Variety Omelette

Food Service Search Staff

INGREDIENTS:3 oz. (approx. ¼ cup) chopped vegetables, including broccoli, mushrooms, zucchini, red pepper and green pepper
3 large eggs, lightly beaten
as needed, margarine
as needed for topping, shredded Swiss cheese
as needed for topping, shredded Cheddar cheeseDIRECTIONS:Lightly saute vegetables in a small amount of margarine in a 5-inch ovenproof skillet or saute pan. Pour beaten eggs over vegetables, and cook until set and firm. Top with desired quantity of cheeses. Place in broiler and heat until cheeses melt. Remove from pan. Serve with side of garlic dill sauce, fresh fruit, and two cinnamon rolls.SERVINGS:1 servingFrom:Thomas M. Tunney, Owner, Ann Sather Restaurants, ChicagoPHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD