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Garden Omelet

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Garden Omelet

2 eggs
1 tablespoon half-and-half or milk
1/8 teaspoon salt
Few drops Worcestershire sauce
Dash Cajun or Creole seasoning (optional)
Dash pepper
2 teaspoons butter
2 to 3 tablespoons finely shredded cheddar cheese
1 tablespoon chopped green onion
1 tablespoon diced tomato

Beat eggs until frothy; whisk in cream or milk, salt, Worcestershire sauce, and pepper. Heat butter in nonstick 8-inch skillet over low heat; pour in egg mixture. Cook slowly, lifting gently at edges to allow uncooked egg to run underneath. When omelet is almost cooked, but still shiny on top, cover and continue cooking until surface dries, approximately 1 to 2 minutes. Top with shredded cheese, tomato, and green onion; fold in half. Makes 1 omelet.

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1 comment

1 auntieclau { 08.18.11 at 8:34 pm }

This I can try for breakfast tomorrow

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