2 Egg Omelette for 2 (I love it when someone else cooks!)

Recipe by: Carl Busby

Yield: 2 servings 

1 tsp. butter (to heat in fry pan)
1/4 cup onion - diced small
2 tbsp. zucchini - diced small
1 tbsp. green onions - diced small

2 mushrooms - sliced
2 tbsp. milk
2 eggs
3 tbsp. cheese of choice (grated)

1/4 cup guacamole or fresh avocado

salsa (optional but delicious)

salt and pepper to taste

Prep: 

Into a medium sized frying pan (use the size of pan that is the size you want your omelette to be) on the stove (medium heat) sauté diced onion, zucchini, mushrooms in butter. When onions are transparent (cooked) remove these ingredients and hold on a side plate.

Meanwhile whisk together eggs, milk, salt and pepper.
Add egg mixture to the heated pan that was used for the onions. Swirl the mixture so that it covers the entire bottom of the pan.

Allow to cook until the egg firms up but is still a  little raw on top (see photo).

To one half of the omelette add the 1/2 the grated cheese, the sautéed vegetables finishing with the last of the grated cheese (this will help seal the omelette). 

With a spatula, flip the vegetable half over onto the egg side.  Allow to cook until the egg is firm.

Remove from the pan and divide in half if you are sharing.

Serve hot on toast or not!

     

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com