- 1/2 cup each diced green pepper, onion, and mushrooms
- 2 to 3 tablespoons butter or margarine
- 4 eggs
- 1/4 teaspoon salt
- Pinch pepper
- 1/2 cup shredded cheddar cheese
How to make it
In a skillet, sauté green pepper, onion, and mushrooms in butter until tender. Remove with a slotted spoon and set aside.
In a small bowl, beat eggs, salt, and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath.
When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand until cheese is melted, 1 to 2 minutes. Serves 2.