Ingredients
- 2 large eggs
- 4 tablespoons low-fat sour cream (or 4 tablespoons 2% cottage cheese whipped)
- 1/4 cup 2% milk
- 1 1/2 tablespoons all-purpose flour
- Salt & pepper, to taste
- 3/4 cup chopped sweet peppers (mixed)
- 1/4 cup chopped sweet onion chopped
- 1/2 cup chopped mushrooms
- 2 tablespoons margarine, divided
How to Make
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Step 1: Beat together the eggs, sour cream, milk, flour, salt & pepper.
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Step 2: Prepare the vegetables.
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Step 3: Heat, 1 tablespoon margerine, over medium heat,in a pan, with lid, large enough to hold the vegetables.
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Step 4: Add the vegetable mixture, cover with lid.
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Step 5: After 2 minutes heat a tablespoon margerine in large omelet pan with a lid, medium high heat.
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Step 6: Pour in the egg mixture, cover with lid.
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Step 7: Watch that the omelet is cooking evenly.
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Step 8: If necessary tilt the pan,lift the cooked egg and let the uncook egg flow under
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Step 9: Stir the vegetables.
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Step 10: The veggies & eggs will be done at the same time.
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Step 11: Pour the veggies on one side of the omelet, fold the omelet over.
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Step 12: Cut the omelet in half if serving two people.
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Step 13: Add some chili sauce if you wish.
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Step 14: Make your toast while the eggs & veggies are cooking.
Tips & Variations
- Omelet pan with lid
- Pan large enough for the veggies with lid
We hope you enjoy this recipe!
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