Golden Wrapped Vegetables

Cook frozen vegetables in salted water 2 minutes. Drain. Add green onion, 1/4 teaspoons Italian seasoning, garlic powder, salt and pepper. Set aside. Beat together eggs, water, 1/2 teaspoons Italian seasoning, salt and pepper. Over medium heat, melt butter in a 10-inch non-stick skillet. Pour 1/2 cup egg mixture into skillet, tilting skillet to cover surface. Cook 2 - 2 1/2 minutes or until set. Slide omelette from skillet. Repeat with remaining egg mixture to make 3 more omelettes. Place 1/2 cup cooked vegetables in the center of each omelette. Divide cheese between omelettes. Fold 4 sides of each omelette over filling creating a square envelope. invert onto plate, slice diagonally in half and serve hot or at room temperature. TIP: for lunch bag, cool completely. Wrap envelopes on plastic wrap and refrigerate. To reheat, remove plastic, place one envelope on a plate and reheat in microwave oven on high for 30-60 seconds.