|Oh what cheesy goodness!|
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Prep: 5 Mins. |
Cook: 10 Mins.
Posted by Sandra
2 tablespoons butter, divided
2 green onions, finely chopped, divided
2 tablespoons red bell peppers, finely chopped
1 roma tomato, finely diced, divided
1 tablespoon milk
Pinch of garlic powder
Finely ground sea salt and freshly ground pepper, to taste
3 to 4 tablespoons medium shredded cheddar cheese
Melt one tablespoon butter in a small skillet over medium heat. Place half of the onion, all the bell pepper, and half the tomatoes in small skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are tender. Remove from heat.
While the vegetables are cooking, whisk the eggs in a small bowl with the milk, garlic powder, sea salt and ground pepper, to taste.
Melt the remaining 1 tablespoon butter in a large non-stick skillet low heat. Add the egg mixture and cook for a couple of minutes, just until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges by swirling the skillet. Continue cooking for 2 to 3 minutes or until the center of the omelet starts set.
Sprinkle the cheese over half side of omelet and spoon the cooked vegetables on top of the cheese section. Using a spatula gently loosen underneath of the omelet, and then fold one edge of omelet over the vegetables. Cover with tin foil and let the omelet cook for another two minutes, until the cheese melts and the omelet is fully set. Slide the omelet out of the skillet onto a cutting board; slice in half and serve on two serving plates by sprinkling remaining uncooked tomatoes and green onions on top as a garnish. – Enjoy!
Tip: This omelet is wonderful with your favorite salsa, or hot sauce, basically it's great served any time of day.