Vegetable Omelet
Katie Farm’s Vegetable Omelet Meal


A dozen eggs

1 & 1/2 cups of grated cheese (we like extra sharp cheddar)

Katie Farms vegetables - onions, zucchini, firm tomatoes, peppers, and squash

Salt and Pepper to taste

Olive oil to cover the pan

Peel onions and cut off the ends. Wash other vegetables and set aside. Remove any stems. Some people like to peel the zucchini and the squash. (This is a personal preference. Using vegetables with peels or without will not affect the recipe.) Peel vegetables into small pieces. Place all the vegetables into a bowl, stir the vegetables to mix, and set aside. Add olive oil to a cold frying pan and place on the stove on an eye set to a medium setting. Crack eggs and beat until the white and the yellow parts of the egg are mixed thoroughly. The oil in the frying pan should be hot by now. To check, flick a tiny drop or two of water into the pan. If it spits back at you, it is ready. Pour the vegetable mix into the pan and saut. When the vegetables are sauted, pour the eggs into the pan, stir quickly, and count to 30. Sprinkle the cheese evenly on top of that. Add salt and pepper to taste. Count to thirty. The eggs should begin to be getting firm. Reduce heat to low. Take a spatula and fold one half of the mixture over the other and put a lid on the pan for 30 seconds. Remove the lid and flip the omelet. Put the lid back on the pan and count for 30 seconds. The omelet is done when the eggs are firm. Serve warm. Enjoy!!!

« Back