- 3 Eggland's Best Eggs
- 3 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chopped roasted sweet red peppers
- 1/4 cup shredded Muenster cheese
- 2 green onions, chopped
- Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat. Yield: 2 servings.
Originally published as Roasted Red Pepper Omelets in Healthy Cooking April/May 2010, p28
Enjoy this recipe with a sparkling wine.
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