| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Greece, Archived |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cooked peas, fresh/canned |
| 1/2 |
c |
Diced carrots, cooked |
| 5 |
tb |
Butter |
| 5 |
|
Eggs |
|
|
Salt & pepper to taste |
| 3 |
tb |
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
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