Grannie’s one-of-many-different-kinds-of Omelet

This Sunday morning I made an omelet with some leftover shredded zucchini and carrot from yesterday’s food preparation for the Veggie Lasagna.


Place about 2 tablespoons of butter in a saute pan, along with enough shredded carrot, zucchini, and chopped, cooked, ham to fill about 4 omelets. Cook until heated through, and remove from heat, and place in a bowl.

Take 3 eggs and put them into a separate bowl, whisking with a fork until well blended. Put the eggs into the pan you just removed the veggies and ham from.

Turn the heat on medium and cook the omelet till almost completely firm on top.

photo 2

Spread 1/4 of the ham and veggie mixture on 1/2 of the omelet. Salt and pepper to taste. Then fold the empty side of the omelet over the filled side of the omelet. Cook for a minute longer, and flip if necessary to cook the top a little more.

photo 1

This is what your omelet will look like after it is finished. You should have enough filling to make about 4 omelets. Just reduce the portion of veggies and ham you saute for a single omelet.

Enjoy a tasty omelet anytime with some left over veggies and meat:)


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