1/2 c  Cooked peas, fresh/canned
1/2 c  Diced carrots, cooked
5 tb Butter
5    Eggs
Salt & pepper to taste
3 tb Milk or water
1/2 c  Feta cheese, crumbled

If you are using canned peas and carrots, drain them and rinse with
fresh water. Put 2 tbs. of the butter in a pan, add the vegs.; saute for 2
or 3 min. Add salt & pepper. Put the remaining butter into another frying
pan, and heat. Beat the eggs with the milk (or water); pour into the pan
and let cook. As soon as the omelet is set, top with the vegs. and cheese.
Fold in half, and serve immediately.