Vegetable Omelet with Cheese
cooked, fresh or canned
salt and black pepper
If you are using canned peas and carrots, drain them and rinse with fresh water.
Put 2 tablespoons of the butter in a pan, add the vegs and sauté for 2 or 3 min.
Add salt and 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.