Omelet

• 4-5 eggs
• Splash of milk or water (approx. 1/4 cup)
• Assorted roasted vegetables, sliced,
    (Zucchini, mushroom, asparagus, tomato, etc.)
• 1/2 cup BroccoSprouts broccoli sprouts
• Fresh fruit
• Salt and pepper to taste

To grill vegetables: Cut vegetables into 1/2-inch slices. Warm 1-3 teaspoons of olive oil to a low to medium temperature, then add vegetables and cook until tender or golden. If you want vegetables a little crispy, cook at a higher temperature.

Omelet: In a medium-sized bowl, beat eggs and milk with a fork until well blended. Add egg mixture to skillet. As eggs set, lift the set egg around the edges with a spatula so the uncooked egg can run underneath. When eggs are set but a little shiny, remove from heat. Add vegetables and sprouts to the center of the omelet, then fold omelet in half and slide onto plate. Garnish with fruit and serve. (Makes one omelet)

This recipe was created by Rita Calvert, Annapolis School of Cooking
Photography: Dean Ray, Ray Studios, Baltimore, Maryland