Garden Omelette

[Guest guest]

Garden Omelette

 

1 tsp. vegetable oil

1 small onion, finely chopped

1 clove garlic, minced

1/3 cup carrot, grated

1/4 cup green pepper, chopped

salt & pepper to taste

4 eggs

1 tbsp. water

1 tsp. butter

1/2 cup alfalfa sprouts

 

In skillet, heat oil.

Saute onion and garlic over medium heat, stirring, until tender.

Stir in carrot and green pepper.

Stir fry for about 3 minutes or until carrot has wilted.

Season with salt and pepper.

Beat eggs with water until whites and yolks are thoroughly blended. Heat 8 to 9

inch nonstick skillet over high heat until pan is hot.

Add butter. Pour in beaten eggs.

Continuously shake pan back and forth as well as stir eggs quickly with fork to

spread them evenly over bottom of pan.

When eggs have thickened and are almost set, spoon carrot mixture and alfalfa

sprouts over eggs.

Fold omelette in half.

Makes 2 servings.