Refrigerator Omelette Recipe
Ingredients
1 cup mixture of any of the following vegetables:
Celery, thinly sliced; mushrooms, sliced onion, chopped; cherry tomatoes, quartered and seeded; garlic, minced; broccoli, finely chopped; cauliflower, finely chopped; green or red bell pepper, chopped
2 tsp Swiss cheese, shredded
3 eggs
1 tsp Butter Buds natural butter-flavored mix
Salt and pepper to taste
Directions
Coat a nonstick skillet with vegetable spray.
Add the 1 c. (250 mL) mixed vegetables and saute until crisp-tender; remove to a bowl.
Respray the skillet.
Combine the eggs, Butter Buds, salt, and pepper in a bowl; beat well.
Pour into a skillet.
Cook over low heat until almost set.
Spread vegetables on half of the eggs.
Top with Swiss cheese and fold in half.
Pour a very small amount of water into the skillet.
Cover and cook until cheese melts.
Cut in half and place on 2 heated plates.
Add the 1 c. (250 mL) mixed vegetables and saute until crisp-tender; remove to a bowl.
Respray the skillet.
Combine the eggs, Butter Buds, salt, and pepper in a bowl; beat well.
Pour into a skillet.
Cook over low heat until almost set.
Spread vegetables on half of the eggs.
Top with Swiss cheese and fold in half.
Pour a very small amount of water into the skillet.
Cover and cook until cheese melts.
Cut in half and place on 2 heated plates.
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