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.