This veggie omelet is delicious served on top of toast. Use any cheese you like — Swiss and Gouda are both good choices.
Ingredients
- butter: 2 Tbsp (divided)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- salt: 0.75 tsp (divided)
- eggs: 4 piece
- milk: 2 Tbsp
- black pepper: 0.125 tsp (freshly ground)
- ounces shredded Swiss cheese: 2 piece
Metric Conversion
Stages of cooking
-
Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir onion and bell pepper in butter until just tender, 4 to 5 minutes. Transfer vegetables to a bowl, season with 1/4 teaspoon salt, and set aside.
-
Beat together eggs, milk, remaining 1/2 teaspoon salt, and pepper in a separate bowl.
-
Melt remaining 1 tablespoon butter in the skillet over medium heat; swirl to coat the bottom of the skillet with butter. When butter is bubbly, pour in egg mixture and cook undisturbed until the bottom of eggs begin to set, about 1 minute. Gently lift the edges of omelet with a spatula to let any uncooked egg flow onto the skillet. Continue cooking until the center of omelet starts to look dry, 1 to 2 more minutes.
-
Sprinkle cheese over omelet, then spoon vegetable mixture over 1/2 of the omelet. Use a spatula to gently fold omelet over vegetables. Cook until cheese melts to desired consistency, about 1 minute. Slide omelet onto a plate. Cut in half and serve.
