Birds Eye Omelet Supreme - cooking recipe

Ingredients

1 pkg. Wisconsin country style or Japanese style vegetables
3 Tbsp. water
1/4 c. margarine
6 eggs
1/2 c. diced Cheddar cheese
1/4 Tbsp. salt

Preparation

Set aside topping packet.
Place 1 tablespoon water, 2 tablespoons margarine and vegetables in saucepan.
Bring to a full boil over medium heat; lower heat and simmer for 4 minutes.
Stir cheese and topping into vegetables and keep warm.
Beat eggs and salt with remaining water.
Heat remaining margarine in skillet. Add beaten eggs and cook over medium heat.
Run spatula slowly around edge to allow uncooked portion to flow under.
When omelet is set, but still glossy on top, top with vegetable mixture and cook 2 minutes longer.
Loosen with spatula; fold over and turn onto platter.
Makes 3 servings.