Sunday, March 14, 2010

Egg Omlet Breakfast

Egg Omelet Breakfast

6 Eggs

3 tablespoons milk

1 tablespoon Olive oil

1 cup Veggies

1 cup shredded Cheese

¼ cup Cream Cheese

Whisk milk and eggs together. Heat oil in a large skillet. Pour eggs into skillet and cook until almost firm. Flip eggs and place veggies, cheese, and cream cheese on top. Fold omelet in half and place on plate. Cut into 4 pieces.

Serve with hash browns and toast

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