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Course Lunch
Servings 4 servings


  • 1 cups (750ml) frozen mixed Oriental vegetables (or use 2 cups (500ml) cooked fresh vegetables
  • 1 green onion, chopped
  • 1/4 tsp (1ml) Italian seasoning
  • Garlic powder, salt and pepper, to taste
  • 8 eggs
  • 1/4 cup (50ml) water
  • 1/2 tsp (2ml) Italian seasoning
  • Salt and Pepper, to taste
  • 1 tsp (5ml) butter
  • 3/4 cup (175ml) shredded Cheddar or Mozzarella cheese


  • Cook frozen vegetables in salted water 2 minutes. Drain.
  • Add green onion, 1/4 tsp (1ml) Italian seasoning, garlic powder, salt and pepper. Set aside.
  • Beat together eggs, water, 1/2 tsp (2ml) Italian seasoning, salt and pepper.
  • Over medium-high heat, melt butter in a 10-inch (25cm) nonstick skillet.
  • Pour 1/2 cup (125ml) egg mixture into skillet, tilting skillet to cover surface.
  • Cook 2 to 2 1/2 minutes or until set.
  • Slide omelet from skillet.
  • Repeat with remaining egg mixture to make 3 more omelets.
  • Place 1/2 cup (125ml) cooked vegetables in the center of each omelet.
  • Divide cheese between omelets.
  • Fold 4 sides of each omelet over filling creating a square envelope.
  • Invert onto plate, slice diagonally in half and serve hot or at room temperature.

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