Daddy’s Omelet

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

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

  • 1/2 cup each diced green pepper, onion, and mushrooms
  • 2 to 3 tablespoons butter or margarine
  • 4 eggs

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon salt
  • Pinch pepper
  • 1/2 cup shredded cheddar cheese

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

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a skillet, sauté 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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