Cheese Curd and Vegetable Omelette
| 4 |
eggs |
¼ cup |
milk |
| ¼ cup |
Thornloe White Cheese Curds |
¼ cup |
fresh mushrooms, sliced |
| ¼ cup |
broccoli, cut into small pieces |
1 tbsp |
onion, chopped or green onions, sliced |
| pinch |
salt and pepper |
½ tbsp |
butter |
In a bowl, whisk eggs until blended. Whisk in, milk, cheese curds, mushrooms, broccoli, onions, salt and pepper. In a saucepan, melt butter and pour bowl contents. Cook on low. Turn omelette over with spatula to cook both sides evenly. Serve. Serving 3-4 portions.
