INGREDIENTS
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
MAKE IT
Step 1
Beat eggs and evaporated milk in medium bowl.
Step 2
Spray medium (9- to 10-inch) nonstick skillet with nonstick cooking spray; heat over medium heat. Pour half of egg mixture (about 1 cup) into skillet; cook for 2 to 3 minutes or until set but still moist on top, lifting edges occasionally to allow uncooked egg mixture to flow to the bottom of the skillet.
Step 3
Top one side of cooked eggs with 1/4 cup cheese and 1 ½ teaspoons each of dill, chives and parsley. With spatula, loosen the edge of the omelet and fold half of it over the cheese and herbs. Remove from heat; cover. Let stand for 1 minute or until cheese is melted. Remove omelet from skillet. Repeat process with remaining ingredients to make second omelet. To serve, sprinkle each omelet with pepper; cut each omelet in half.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
