You should begin by setting the table because in a very few minutes, you’ll be able to sit down and eat.
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Ingredients
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1/4 cup finely chopped green bell pepper
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1/4 cup finely chopped red bell pepper
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1/4 cup finely chopped onion, either scallions or regular onion
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1/2 cup (or more) grated cheddar cheese
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5 eggs
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1 tablespoon butter (olive oil spread works well, too)
Instructions
- First, chop the peppers and onion and grate the cheese.
- Set aside. With a fork, beat the eggs in a small bowl until blended.
- Melt the butter in a 10-inch skillet over medium heat.
- Swirl it around and up the sides of the skillet to coat.
- When the butter begins to foam, pour in the eggs.
- Let the eggs cook for about 30 seconds, then begin running the spatula around the sides of the pan, lifting the edges of the omelet.
- Uncooked egg from the top will flow underneath.
- You can tilt the pan a little to encourage the flow.
- Keep this up until the top surface is almost dry.
- It only takes 3 or 4 minutes.
- Quickly sprinkle the chopped vegetables evenly over the surface and follow with the grated cheese.
- Reduce the heat to low.
- Take the spatula and run it about halfway under the omelet.
- Lift that side and fold the omelet in half.
- Cooked eggs are not that delicate, and the omelet should fold easily without tearing.
- Slide the folded omelet back into the center of the pan, turn off the heat, and allow the cheese to melt for 30 seconds or so.
- Cut the omelet into portions with the spatula, and serve.
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