Lo-Cal Vegetable Omelet - cooking recipe

Ingredients

1 c. pared carrot strips, 2-inch lengths
1/2 c. sliced onion
3 Tbsp. butter or margarine
1 c. sliced fresh mushrooms
1/8 tsp. salt
8 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. butter or margarine

Preparation

Cut; measure carrots and onion.
Melt 3 tablespoons butter in 10-inch skillet over medium heat, about 3 minutes.
Slice mushrooms.
Add carrots, onion, mushrooms and 1/8 teaspoon salt to skillet.
Saute 10 minutes or until tender.
Measure remaining ingredients.
Combine eggs, milk, 1/2 teaspoon salt and pepper in bowl.
Beat with rotary beater until blended.
Remove vegetables to another bowl from skillet.
Melt 2 tablespoons butter in same skillet over low heat, about 1 minute.
Pour eggs into skillet. As egg mixture sets, lift with spatula to allow uncooked portions to flow to bottom of skillet.
Cook 10 minutes or until egg is completely set.
Loosen edges of omelet.
Spoon cooked vegetables over omelet.
Fold in half and remove to serving platter.
Makes 4 servings.