Categories: Cheese/eggs, Greek 
      Yield: 4 servings 
  
    1/2 c  Cooked peas, fresh/canned 
    1/2 c  Diced carrots, cooked 
      5 tb Butter 
      5 ea 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.