Ingredients
1/4 cup each diced green pepper, onion and mushrooms1 to 2 tablespoons butter2 eggs1/8 teaspoon saltPinch pepper1/4 cup shredded cheddar cheese
Preparation
In an 8-in. skillet, saute green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside.
In a small bowl, beat eggs, salt and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted.
