Egg Pancake with Vegetables and Feta

• 6 large eggs
• 1 small onions chopped
• 1/2 cup mushrooms chopped
• 1 each green bell peppers chopped
• 1 large tomatoes diced
• 1 tablespoon parsley leaves fresh, chopped
• 2 tablespoons feta cheese
• 2 tablespoons mozzarella cheese, non-fat optional, shredded
• 6 tablespoons milk low-fat
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 x salt and black pepper to taste

1. Beat the eggs in a bowl, add milk, salt and pepper.
2. Into a frying pan, melt 1/2 tbsp butter with 1 tablespoon olive oil.
3. Fry onion for 5 min or until golden.
4. Add chopped mushrooms, bell pepper and tomato.
5. Cook for 10 min.
6. Set aside.
7. On a low heat, melt 1/2 tbsp butter in a frying pan.
8. Add 1 tablespoon olive oil and turn heat up to medium.
9. After a minute (when the oil is heated) add the eggs and swirl the pan to have an even surface.
10. Cook on low-medium heat until the pancake's bottom turns golden.
11. Pour the cooked mixture of vegetables onto the half of pancake surface.
12. Add feta cheese, mozzarella (optional) and parsley, then fold the pancake over the mixture.
13. Cook for 1 to 2 minutes and serve.

eggs, onions, mushrooms, green bell peppers, tomatoes, parsley, feta cheese, mozzarella cheese, milk, butter, olive oil, salt

Taken from recipeland.com/recipe/v/egg-pancake-vegetables-feta-49128 (may not work)