#EOHUeats - Fridge Bottom Omelette

Recipe: Prep time: 5 minutes Cook time: 10 min Serves 2 vegetable oil (or butter) - 2 tsp (5 mL) Chopped vegetables (eg, zucchini, peppers, tomatoes, mushrooms, spinach) - 1 cup (250 mL) Pinch each of salt and fresh ground pepper Eggs - 3 Milk (optional) - 1 Tbsp (15 mL) Shredded cheese (marble, mozzarella or cheddar) - 3 tbsp (45 mL) 1. In a nonstick skillet or frying pan , heat 1 tsp oil over medium high heat and cook mixed vegetables with salt and pepper for about 5 minutes or until vegetables are cooked. Remove from skillet/pan from heat. Set aside. This will be your filling. 2. In a bowl, whisk together eggs (and milk). 3. Return skillet to medium low heat and heat 1 tsp oil, tilting pan to spread oil evenly on pan surface. Add egg mixture; stirring gently. Cook, lifting edges with spatula to let egg flow under to cook for about 5-7 minutes or until top surface of eggs is thickened and no visible liquid egg remains. 4. Place filling and sprinkle cheese on one side of the omelette and fold omelette in half with spatula. 5. Slide omelette onto plate and serve immediately. TIP: Alternatives to meat, such as eggs, legumes, nuts and seeds and tofu are great money savers! Plan meatless meals a few times per week. For more tips on how to save money at the grocery store, register for a Grocery Store Tour!