===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-17-93 (21:54)             Number: 404
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Garden Delight Omelet          Conf: (37) Home Cooki
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                          Garden Delight Omelet

2 tablespoons bottled Italian salad dressing
1/2 cup shredded carrots
1/4 cup chopped green onions with tops
1/4 cup chopped green peppers
1/2 cup chopped and peeled cucumbers
1 medium tomato, chopped
8 eggs
1/2 cup milk
1/2 teaspoon salt
1 1/3 tablespoons vegetable oil, divided
1/4 cup alfalfa sprouts
Yogurt and chopped green onion tops

   In small saucepan, stir tiogether dressing, carrots, onions and
peppers.  Cook over medium heat until vegetables are tender.  Stir in
cucumbers and tomato.  Set aside and keep warm.
   Beat together eggs, milk and salt.  Heat 1 teaspoon oil in 7- to
10-inch omelet pan over medium heat until just hot enough to sizzle a
drop of water.  Pour in 1/2 cup of the egg mixture.  Mixture should
set immediately at edges.  With an inverted pancake turner, carefully
push cooked portions at edges toward center so uncooked portions can
reach hot pan surface, tilting pan and moving cooked portions as
necessary.
   When top is thickened and no visible liquid egg remains, fill with
1/4 of the vegetable mixture and top with 1/4 cup alfalfa sprouts.
With pancake turner, fold omelet in half.  Invert onto plate with a
quick flip of the wrist.
   Repeat with remaining oil, eggs and vegetables.  Top each omelet
with a dollop of yogurt and a sprinkle of geen onion tops, if desired.