Mommy’s Omelet Recipe

A fast-to-fix filling of fresh-tasting vegetables and cheese adds a one-of-a-kind taste to this omelet.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/4 cup each diced green pepper, onion and mushrooms
  • 1 to 2 tablespoons butter
  • 2 eggs

[/ingredients-left]
[ingredients-right]

  • 1/8 teaspoon salt
  • Pinch pepper
  • 1/4 cup shredded cheddar cheese

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”15minutes”]
[step-item number=”1″ image_url=”” title=”” ]In an 8-in. skillet, saute green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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 for 1-2 minutes or until cheese is melted.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest

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