Description
I enjoy this omelet served on top of toast. Use any type of cheese you like – Swiss and Gouda are both good choices.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 4 eggs
- 2 tablespoons milk
- ¾ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 ounces shredded Swiss cheese
Instructions
- Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir onion and bell pepper in butter until just tender
- 4 to 5 minutes. Transfer vegetables to a bowl
- season with 1/4 teaspoon salt
- and set aside.
- Beat together eggs
- milk
- remaining 1/2 teaspoon salt
- and pepper in a separate bowl.
- Melt remaining 1 tablespoon butter in the skillet over medium heat; swirl to coat the bottom of the skillet with butter. When butter is bubbly
- pour in egg mixture and cook undisturbed until the bottom of eggs begin to set
- about 1 minute. Gently lift the edges of omelet with a spatula to let any uncooked egg flow onto the skillet. Continue cooking until the center of omelet starts to look dry
- 1 to 2 more minutes.
- Sprinkle cheese over omelet
- then spoon vegetable mixture over 1/2 of the omelet. Use a spatula to gently fold omelet over vegetables. Cook until cheese melts to desired consistency
- about 1 minute. Slide omelet onto a plate. Cut in half and serve.
Servings: 2