Omelet Ole

Name: Omelet Ole
Ingredients: 1/4 cup sweet red bell peppers chopped; 2 tablespoons scallions, spring or green onions slices; 2 tablespoons margarine or butter; 3 large eggs beaten; 2 tablespoons milk; 1/4 pound sharp cheddar cheese spread velveeta-mexican style

6 ingredients

10 steps

Ingredients

1/4 cup sweet red bell peppers chopped
2 tablespoons scallions, spring or green onions slices
2 tablespoons margarine or butter
3 large eggs beaten
2 tablespoons milk
1/4 pound sharp cheddar cheese spread velveeta-mexican style

Directions

1

Saute peppers and onions in 1 tablespoon.
2

margarine or butter in a 7 inch skillet.
3

Remove vegetables from the skillet.
4

Melt remaining butter or margarine in the skillet over low heat.
5

Add combined eggs and milk.
6

As eggs set, lift edges, slightly, with a spatula to allow uncooked portion to flow underneath.
7

When eggs are set but the top is still moist, place 1/2 cup process cheese spread and 1/4 cup of the vegetables on half of the omelet.
8

Slip spatula underneath, tip the skillet to loosen and gently fold in half.
9

Top with the remaining process cheese spread and vegetables.
10

Cover 2 to 3 minutes or until process cheese spread begins to melt.