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| | INGREDIENTS - 1/2 cup cooked peas, fresh/canned
- 1/2 cup diced carrots, cooked
- 5 tablespoons butter
- 5 eggs
- salt & pepper to taste
- 3 tablespoons milk or water
- 1/2 cup feta cheese, crumbled
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| METHOD If you are using canned peas and carrots, drain them and rinse with fresh water.
Put 2 tbs. of the butter in a pan, add the vegs.; saute for 2 or 3 min. Add salt & pepper. Put the remaining butter
into another frying pan, and heat. Beat the eggs with the milk (or water); pour into the pan and let cook. As soon
as the omelet is set, top with the vegs. and cheese. Fold in half, and serve immediately.
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