Omelet Ole
Yield
2 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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
|
|
| ¼ | pound |
sharp cheddar cheese spread
velveeta-mexican style |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
slices |
|
| 3E+1 | ml |
margarine
or butter |
|
| 3 | large |
eggs
beaten |
|
| 3E+1 | ml |
milk
|
|
| 113.4 | g |
sharp cheddar cheese spread
velveeta-mexican style |
*
|
Directions
Sauté peppers and onions in 1 tablespoon. margarine or butter in a 7 inch skillet.
Remove vegetables from the skillet. Melt remaining butter or margarine in the skillet over low heat.
Add combined eggs and milk.
As eggs set, lift edges, slightly, with a spatula to allow uncooked portion to flow underneath.
When eggs are set but the top is still moist, place ½ cup process cheese spread and ¼ cup of the vegetables on half of the omelet.
Slip spatula underneath, tip the skillet to loosen and gently fold in half.
Top with the remaining process cheese spread and vegetables.
Cover 2 to 3 minutes or until process cheese spread begins to melt.
