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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Omelets are one of my husband's specialties, relates Glenn Powell of Havana, Florida. His fast-to-fix filling of fresh-tasting vegetables and cheese adds a one-of-a-kind taste the whole family enjoys. Ingredients:
1/4 cup each diced green pepper, onion and mushrooms |
1 to 2 tablespoons butter |
2 eggs |
1/8 teaspoon salt |
pinch pepper |
1/4 cup shredded cheddar cheese |
Directions:
1. In an 8-in. skillet, saute 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. 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. Yield: 1 serving.
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