Preparation:
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 vegetables; sauté for 2 or 3 minutes 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 vegetables. and cheese. Fold in half, and serve immediately. |
