This is a delightful veggie dish that’s quick and easy. Plus, you can alternate the vegetables with your own favorites, add spices and even cooked tofu or meat, so it’s like a new dish every time. So, who said students were lazy cooks?
A small tip though, if you’re not used to making omelets or pancakes: Try to use a nonstick frying pan.
Ingredients(Serves two)
5 eggs
4 mushrooms
4 tomatoes
1/4 cup of milk
1 1/2 cups of grated hard cheese
Directions
1. Preheat oven to 400 F.
2. Heat oil in a pan on the stove and keep the heat low.
3. Whisk in the eggs.
4. Add the milk, salt and pepper, and beat.
5. Add mushrooms and tomatoes and mix in.
6. Add the cheese little by little, mixing as you go so that it is scattered evenly.
7. Keep cooking until virtually set (the top in the middle will still be a little runny).
8. Place in the oven for five minutes or until top sets.
9. Slice in half and serve piping hot.
