January 15, 2017
Breakfast, Dinner, Lunch,
Eggs, Vegetables, Mushrooms, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Ladies Luncheon, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy more
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"You may vary the vegetables to your liking. I like this combination & I like to serve the omelet with Thai chili sauce. It is a large serving for one person and just right for two medium appetites. Whole grain toast is a nice side or a toasted English muffin will compliment this meal. Great for brunch or a light dinner. I know my stove and never have to tilt the pan - exactly 5 minutes cooks the omelet perfectly. Meanwhile have the vegetables cooking."
Beat together the eggs, sour cream, milk, flour, salt & pepper.
Prepare the vegetables.
Heat, 1 tablespoon margerine, over medium heat,in a pan, with lid, large enough to hold the vegetables.
Add the vegetable mixture, cover with lid.
After 2 minutes heat a tablespoon margerine in large omelet pan with a lid, medium high heat.
Pour in the egg mixture, cover with lid.
Watch that the omelet is cooking evenly.
If necessary tilt the pan,lift the cooked egg and let the uncook egg flow under
Stir the vegetables.
The veggies & eggs will be done at the same time.
Pour the veggies on one side of the omelet, fold the omelet over.
Cut the omelet in half if serving two people.
Add some chili sauce if you wish.
Make your toast while the eggs & veggies are cooking.
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