| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Archived, Cheese/eggs, Greece | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Cooked peas, fresh/canned |
| 1/2 | c | Diced carrots, cooked |
| 5 | T | Butter |
| 5 | Eggs | |
| Salt & pepper to taste | ||
| 3 | T | Milk or water |
| 1/2 | c | Feta cheese, crumbled |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 294
Calories From Fat: 236
Total Fat: 26.8g
Cholesterol: 287.4mg
Sodium: 310.9mg
Potassium: 170.9mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.7g
Protein: 11g