Recipes:
## Summer Garden Omelet
### INGREDIENTS
* 2 tablespoons butter
* 1/3 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1/2 cup chopped zucchini
* 4 eggs
* 1/4 cup milk
* 1 teaspoon salt
* 2 slices American cheese, cut into 1/2-inch strips
**SERVES:** 4
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### MAKE AHEAD
You can sauté the vegetables in step 1 up to 8 hours ahead. Refrigerate, covered, until ready to use.
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### VARIATION
For color and variety, add 2 tablespoons chopped red bell pepper during step 1.
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### DIRECTIONS
**1.** Melt butter in a medium skillet over medium-high heat; add onion, bell pepper and zucchini. Cook until vegetables are tender, about 5 minutes.
**2.** Mix eggs, milk and salt in a small bowl. Beat with a fork until combined. Pour over vegetables. Reduce heat to medium-low. Cook, without stirring, until edges are set, about 2 minutes.
**3.** Cover skillet. Cook omelet until center is nearly set, about 3 minutes. Arrange cheese strips on top of eggs. Replace cover. Cook until cheese begins to melt, about 1 minute.
**4.** Slide omelet onto a serving plate; fold in half. Slice into 4 wedges.
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### Make It Quicker
It is easy and quick to give your eggs a light, fluffy texture. Simply add **1/4 teaspoon cornstarch per egg** during step 2.
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