1 tablespoon vegetable oil
1 2 1/2 ounces whole kernel corn
2 1/2 ounces red pepper, chopped
2 1/2 ounces green pepper, sliced
1 ounce yellow pepper, sliced
2 ounces red potatoes, par-boiled, chopped
4 California Fresh Eggs
2 ounces string cheese
Servings: 2
In vegetable oil, sauté corn, red, green and yellow peppers until tender-crisp. Remove and keep warm. Add potatoes to pan and sauté until lightly browned. Set aside and keep warm. Prepare omelet open-faced. Add sautéed vegetables and cheese. Place under broiler until cheese melts.
Notes: Everything but the old kitchen sink. Cookie had to clean out the cook wagon or "crumb castle" every couple of days and that was when wash board omelets might be served. Full of vegetables, colorful and light, this delicious concoction is filling and colorful.
*If using frozen or liquid whole egg product: 7 ounces.
1 2 1/2 ounces whole kernel corn
2 1/2 ounces red pepper, chopped
2 1/2 ounces green pepper, sliced
1 ounce yellow pepper, sliced
2 ounces red potatoes, par-boiled, chopped
4 California Fresh Eggs
2 ounces string cheese
Servings: 2
In vegetable oil, sauté corn, red, green and yellow peppers until tender-crisp. Remove and keep warm. Add potatoes to pan and sauté until lightly browned. Set aside and keep warm. Prepare omelet open-faced. Add sautéed vegetables and cheese. Place under broiler until cheese melts.
Notes: Everything but the old kitchen sink. Cookie had to clean out the cook wagon or "crumb castle" every couple of days and that was when wash board omelets might be served. Full of vegetables, colorful and light, this delicious concoction is filling and colorful.
*If using frozen or liquid whole egg product: 7 ounces.