Food Works Easy Omelette

Food Works co-ordinator Allie didn't know how to make an omelette until she tried out the program recipes at home. This one's pretty easy! <br> Fill it with any veggies you like and top with mozarella, cheddar, or feta cheese! <br> PROTIP: A small frying pan makes a fluffier omelette. Try an 8-10-inch frying pan (slightly larger than the span of your hand)

• Ready In: 25 mins
• Serves: 1-2
• Yields: 1 8" omelette

Ingredients

• 2  eggs
• 2  tablespoons milk (optional)
• 1⁄2 cup  mixed vegetables, diced finely
• 1⁄2 teaspoon canola oil
• 2  tablespoons  grated cheese

Directions

1. Chop vegetables into tiny pieces. Try onion, spinach, tomato, asparagus, zucchini, or mushrooms.
2. Shred cheese using a cheese grater, or use a slicer to make a couple thin slices.
3. Preheat stove to medium-high, and put an 8-10-inch pan on the burner to heat up.
4. Crack eggs into bowl (add milk, if using) and beat until frothy with a fork or whisk.
5. Add oil (or a little butter or cooking spray) to the hot pan.
6. Add vegetables to the pan and cook lightly, just until things brown or soften up a little.
7. Add eggs, and spread around pan to evenly distribute vegetables.
8. Allow the eggs to begin to set, when the top is dry and does not wiggle when you shake the pan.
9. To speed the setting, you can put a lid on the pan to firm up the top faster.
10. When there is no runny egg left, add cheese to the omelette.
11. When cheese has begun to melt, fold omelette in half with a spatula.
12. If folded omelette is not golden brown on the outsides, cook for a moment longer, flip, and cook the other side.
13. Serve hot.