Garden Fresh Omelet

Joan Dahl Lussier

Roadhouse Café, www.roadhousecafe.net, Belchertown, MA

Ingredients:

• 12 eggs
• 1/3 cup water
• ¼ tsp salt
• 1 cup grated cheese
• ¾ cup fresh peppers, diced (red, yellow, green, and chili)
• ¾ cup onions, diced
• ½ cup chives, chopped
• ¼ cup fresh basil, chopped
• 3 Tbsp olive oil
• 1 cup tomato, chopped

Method:

Beat the eggs, water, and salt together for approx. 3 minutes, and set aside. Heat the olive oil in a skillet over medium heat. Add the peppers and onions, and sauté until soft. Remove ¾ of the mixture from the pan and set aside.

Pour (¼ of the) egg mixture into the pan. Carefully lift the edges of the omelet and tip the skillet to allow more of the egg to disperse. When almost cooked, sprinkle the herbs, tomatoes and the cheese on one half of the omelet. Fold the other half over the newly added ingredients. Cook 1-2 minutes until the cheese is melted. Serve immediately.