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Daddy’s Omelet


  • 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


  • 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.

Nutrition Facts


Average Rating: 4.5
  • vbag
    Nov 9, 2014

    I really liked all of the flavors that melded together in this omelet. I added a little extra cheese, just because I'm a cheese-aholic. I will be making these again!

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