Vegetable Filled Omelet

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Chef Eden Valley Farms
Source: T. MacMullin Poultry Plant
Cook Time: Number of Servings: 4

 1 Whole Zucchini, sliced thinly
 1/2 Cup Fresh Mushrooms, sliced
 1/4 Cup Green Onions
 1/4 Cup Green Pepper
 1 Can Tomatoes
 1/2 Tsp Basil, dried and crushed
 1/4 Tsp Sugar
 8 Whole EdenValley Large Eggs
 1/4 Cup Water
 2 Tbsp Margarine
 2 Tsp Cornstarch

For filling; In saucepan, cook zucchini, mushrooms, green
onions, and green pepper in a small amount of boiling salted
water for 5 minutes or until vegetables are crisp-tender.  Drain
well.  Add undrained tomatoes, basil, sugar and 1/2 tsp. of salt.

Bring to a boil.  Reduce heat.  Combine cornstarch and 1
tbsp. cold water; add to tomato mixture.  Cook and stir until
thick and bubbly.  Keep filling warm while preparing omelets. 
To make omelets, beat together eggs, water, salt and pepper
until blended but not frothy.  In a 6" or 8" skillet heat 1/4 of the
butter or margarine until it sizzles browns slightly.  Lift and tilt
the pan to coat the sides.  Add 1/4 of the egg mixture (1/2 cup)
and cook over medium heat.  As eggs set, run spatula around
edge lifting eggs to allow uncooked portion to flow underneath.

When eggs are set but still shiny remove from heat.  Spoon
1/4 of the filling mixture across the center.  Fold 1/3 of omelet
over center.  Overlap remaining third atop filling, slide omelet
out onto a plate; keep warm.  Repeat to make 3 or more.
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