- 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
- In an 8-in. skillet, saute green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside.
- 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.
Originally published as Daddy's Omelet in Quick Cooking July/August 1998, p12
Enjoy this recipe with a sparkling wine.
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