Ingredients: 3/4 pound pre-cleaned salad greens 2 tbsp olive oil 1 bag (16 ounces) frozen Italian style vegetables 1 tbsp water 8 large eggs 1/2 tsp dried mixed Italian herb seasoning 1/2 tsp salt Pepper to taste 3 tbsp grated Parmesan cheese
Preparations:
Preheat oven to 400*F. In a nonstick ovenproof skillet, heat 1 tablespoon of the olive oil over medium high heat until hot. Add the frozen vegetables and water; cover. Cook, stirring often, until heated throughout and all liquids has cooked off. In a large bowl, beat together eggs, herbs, salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet. Pour the egg mixture over the vegetables and cook over medium low heat, stirring every now and then, for 3 minutes or until the edges are set. Sprinkle Parmesan over the top. Transfer the skillet to the oven and bake for 8-10 minutes, or until omelet is set.
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