Quick Anytime Omelet

You should begin by setting the table because in a very few minutes, you'll be able to sit down and eat.
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped onion, either scallions or regular onion
  • 1/2 cup (or more) grated cheddar cheese
  • 5 eggs
  • 1 tablespoon butter (olive oil spread works well, too)
First, chop the peppers and onion and grate the cheese. Set aside. With a fork, beat the eggs in a small bowl until blended.

Melt the butter in a 10-inch skillet over medium heat. Swirl it around and up the sides of the skillet to coat. When the butter begins to foam, pour in the eggs. Let the eggs cook for about 30 seconds, then begin running the spatula around the sides of the pan, lifting the edges of the omelet. Uncooked egg from the top will flow underneath. You can tilt the pan a little to encourage the flow. Keep this up until the top surface is almost dry. It only takes 3 or 4 minutes.

Quickly sprinkle the chopped vegetables evenly over the surface and follow with the grated cheese. Reduce the heat to low.

Take the spatula and run it about halfway under the omelet. Lift that side and fold the omelet in half. Cooked eggs are not that delicate, and the omelet should fold easily without tearing. Slide the folded omelet back into the center of the pan, turn off the heat, and allow the cheese to melt for 30 seconds or so.

Cut the omelet into portions with the spatula, and serve.

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