Rolled Vegetable Omelet
3 tbsp milk
3/4 tsp salt
1/4 tsp pepper
1 cp chopped left-over cooked vegetables
1 - Beat the eggs until thick and light; and add the milk, salt, and pepper
2 - Fold in the vegetables and transfer to a large smooth omelet or frying pan.
containing 2 tbsp butter.
3 - Cook slowly, lifting the omelet about the edges to allow the uncooked
portion to settle and cook.
4 - When brown on the bottom, and cooked through roll the omelet up like a jelly roll.
5 - Transfer to a heated platter, and garnish with parsley.
Note: - Any kind of left-over chopped vegetables may be used plainor in combinations, as beets, carrots, potatoes, string beans, etc.