Garden omelet

Ingredients

2 tablespoons bottled Italian salad dressing
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 frozen parsley cube
1 frozen garlic cube
1 frozen  Coriander cube
1 medium tomato, chopped
8 large eggs
1 cup milk
1/2 teaspoon salt, optional
4 teaspoons vegetable oil, divided use

Directions
In small saucepan over medium heat, cook dressing, carrots, onions, and peppers until tender. Stir in the parsley, garlic,  Coriander and tomatoes. Set aside; keep warm. Beat together eggs, milk, and salt, if desired. In 7 to 10-inch omelet pan over medium heat, heat 1 teaspoon oil until just hot enough to sizzle a drop of water. Pour in 1/2 cup of the egg mixture. Mixture should set immediately at edges. With inverted pancake turner, carefully push cooked portion at edges toward center, tilting pan and moving cooked portions so uncooked portions can reach hot pan surface. When top is thickened and no visible liquid egg remains, fill with 1/4 of the vegetable mixture. Fold omelet in half. Invert onto plate. Repeat for remaining omelets. Makes 4 servings.