This is an old family favorite. Uncle Will always said "you can feed an army with this omelet if you have a big enough frying pan". It is very easy to just double (or even triple) the ingredients for a crowd. Excellent brunch dish, guaranteed to please even the picky eaters.

6	lg	eggs
3	Tbsp	milk (water cab be substituted)
1/2	C	broccoli
1/2	C	cauliflower
1/4	C	sweet onion
1/4	C	celery
1/4	C	Bell pepper (red is best)
2	Tbsp	butter or margarine
3/4	C	extra sharp Cheddar cheese

• Melt the butter or margarine in a 9 inch non-stick frying pan.
• Chop all the veggies very finely and saute over medium heat until tender and just beginning to brown.
• Remove the veggies to a bowl. The frying pan will have enough butter remaining for cooking the omelet.
• Beat the eggs and milk until well blended and smooth and pour into the frying pan. Cook over medium heat, raising the edges of the omelet to allow the uncooked eggs to run under and cook.
• When the eggs are set to your taste, turn the heat off and spread the veggies over the top.
• Spread the cheese over the veggies.

• This omelet can be sliced in wedges or served with a spoon. It will serve 4 people generously.
• Good with Texas toast and your favorite breakfast meat.