Peas and Carrots
1/2 cup skim or low-fat milk
1 1/2 teaspoons fines herbes blend or other herbs,
1 package (16 oz.) frozen peas and carrots, thawed
1/2 cup canned French-fried onions
1 cup (4 oz.) shredded Italian-style five-cheese
blend (low-moisture, part-skim mozzarella, provolone,
Romano, Asiago and Parmesan cheeses), divided
1 1/2 teaspoons cooking oil
In medium bowl, beat together
eggs, milk and herb blend until well blended. Stir in
peas and carrots, onions and 2/3 cup of the cheese. In
10-inch omelet pan or skillet with ovenproof handle* over
medium heat, heat oil until just hot enough to sizzle
a drop of water. Pour in egg mixture. Cook, stirring occasionally,
about 3 to 3 1/2 minutes. With back of spoon or pancake
turner, even mixture in pan. Cover. Reduce heat to medium-low.
Cook until eggs are almost set, about 5 to 6 minutes.
Uncover. Broil about 6 inches from heat until eggs are
completely set in center, about 1 to 2 minutes. Sprinkle
with remaining 1/3 cup cheese. Cover. Let stand until
cheese is melted, about 2 to 3 minutes. Cut into wedges
and serve from pan. Makes 6 servings.
* To make handle ovenproof, wrap completely with aluminum