1 tablespoons butter
2 tablespoons sweet onion, finely chopped
1/2 cup green bell pepper, chopped
1 tablespoons milk
salt and pepper
1/2 cup cheddar cheese, grated
- In one tablespoon of melted butter, sauté the chopped onions and green peppers over medium heat for four or five minutes, until vegetables are tender. Set aside.
- Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
- Whisk the eggs together in a bowl.
- Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s six out of ten. Heat the butter to just short of brown and swirl it around the pan.
- Pour the eggs into the hot pan. Salt and pepper the eggs.
- Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form.
- When the eggs approach the consistency of cottage cheese with mostly solids but some liquid egg, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
- Place the vegetable filling just off-center of the omelet.
- The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on angle over the plate, and gently shake the omelet onto the plate filling side first.
- When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch.
- Sprinkle the remaining cheese over the omelet and serve hot.