Daddy's Omelet

Loaded with vegetables, this breakfast omelet will get you going in the morning.

"Omelets are one of my husband's specialties. His fast-to-fix filling of fresh-tasting vegetables and cheese makes a one-of-a-kind taste the whole family enjoys."
-- Glenn Powell, Havana, Florida

You Will Need
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

What to Do
1. In a skillet, sauté green pepper, onion, and mushrooms in butter until tender. Remove with a slotted spoon and set aside.

2. 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.

3. 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

From Cooking for 2

 

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