6 eggs, beaten
1 (1 lb.) can mixed vegetables, well drained
1 c. (4 oz.) shredded Swiss or Cheddar cheese
1 c. Half and Half or light cream
2 tbsp. butter
1 tbsp. instant minced onion
1/2 tsp. salt
1/2 tsp. dried marjoram or oregano leaves, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
Fresh dill (optional)

Beat together all ingredients except butter and dill until well blended. In 10 inch omelet pan or skillet, over low heat, melt butter. Pour in egg mixture. Cook, covered, without stirring over low heat until eggs are almost set, about 18 minutes. Remove from heat and let stand, covered, until knife inserted in center comes out clean, 10 to 15 minutes. To serve, cut in wedges or spoon out of pan. Garnish with fresh dill if desired. Serves 6.