Saturday, January 3, 2009
Green bell peppers
Red bell peppers
Beat eggs. Pour into heated non-stick skillet. When edges begin to thicken, push thickened egg towards the center, and tilt pan so that the liquid part of the egg fills in the gap. Continue until eggs are not runny. Add cheese first and any other vegetables/toppings you want. Cook until cheese melts, fold in half, and serve immediately.
Some people like to add water or milk to their eggs for omelets, but for me it seems to work best with just the egg. I like to sauté the mushrooms, onions and peppers before putting them in the omelet.