MMMMM--------------------------FILLING-------------------------------
1/4 c Onion; chopped
2 md Tomatoes; peeled & chopped
1 md Zucchini; sliced
2 tb Parsley; snipped
1/4 c Green pepper; chopped
2 tb Butter
1 1/2 ts Seasoned salt
MMMMM---------------------------OMELET--------------------------------
4 Eggs
1/2 ts Salt
2 tb Butter
1/4 c Water
1 ds Pepper
Filling:
In saucepan, cook onion in butter over medium heat until tender but
not brown, 4 to 5 minutes. Stir in remaining vegetables, parsley &
seasoned salt. Simmer, uncovered, about 5 minutes or until thick.
Omelet:
Put about 1/2 cup of egg mixture into hot omelet pan in which 1 tb
butter has been melted. While top is still moist & creamy looking,
spoon half the Garden filling over omelet.
Recipe by Oregon State University Extension Service, 1979
