Directions Instructions Checklist Veggie Omelet
Stage 1
Dissolve one tablespoon spread in a medium skillet over medium warmth. Spot onion and ringer pepper within the skillet. Cook for 4 to 5 minutes blending periodically until vegetables are simply delicate.
Stage 2
While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
Stage 3
Shred the cheddar into a little bowl and put it in a safe spot.
Stage 4
Expel the vegetables from heat, move them to another bowl and sprinkle the staying 1/4 teaspoon salt over them.
Stage 5
Dissolve the staying 1 tablespoon margarine (in the skillet simply used to cook the vegetables) over medium warmth. Coat the skillet with the spread. At the point when the spread is bubbly include the egg blend and cook the egg for 2 minutes or until the eggs start to set on the base of the skillet. Tenderly lift the edges of the omelet with a spatula to let the uncooked piece of the eggs stream toward the edges and cook. Keep cooking for 2 to 3 minutes or until the focal point of the omelet begins to look dry.
Stage 6
Sprinkle the cheddar over the omelet and spoon the vegetable blend into the focal point of the omelet. Utilizing a spatula tenderly crease one edge of the omelet over the vegetables. Let the omelet cook for an additional two minutes or until the cheddar melts to your ideal consistency. Slide the omelet out of the skillet and onto a plate. Cut down the middle and serve.
