Monday, April 30, 2012

Chicken & Veggie Omelet

Chicken & Veggie Omelet

4 mushrooms, thinly sliced
4 broccoli florets, chopped
1/4 c cooked chicken, shredded
1 T red pepper, chopped
1 T green pepper, chopped
3 green onions, chopped
1/4 c shredded mozzarella cheese
2 eggs
2 T milk
1 1/2 t butter
salt & pepper, to taste

Sauté the mushrooms, broccoli, cooked chicken, red pepper, green pepper, and green onions in half the butter until somewhat browned (approximately five minutes). Remove from pan. Beat eggs, milk, salt, and pepper in a small bowl. Heat remaining butter in pan until just melted, and pour the egg mixture in the pan so that it spreads evenly. Continually tilt pan back and forth to make sure the egg cooks evenly. Once the egg looks fairly cooked through, add cooked toppings and cheese. Fold in half, and allow to continue cooking until the cheese is melted. Slide onto a plate, and enjoy!

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