- 2 tablespoons butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 4 eggs
- 2 tablespoons milk
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 ounces shredded Swiss cheese
- 1. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and bell pepper and cook for 4�5 minutes, stirring occasionally, until vegetables are tender. 2. Add eggs, milk, salt, and pepper to your Whiskware Egg Mixer and shake until well mixed. Remove vegetable mixture from skillet. 3. Melt the remaining tablespoon of butter in the skillet over medium heat. Pour in egg mixture and cook for 2 minutes, or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked egg flow toward the edges to cook. Continue until the center of the omelet starts to look dry. 4. Sprinkle cheese over the omelet and spoon the vegetable mixture into the center. Gently fold the omelet in half and let cook for another 2 minutes before serving.
WHIP THIS UP WHEN: Boost your veggie intake and enjoy a protein-packed breakfast with this easy omelet. DON'T FORGET: The Whiskware Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
Carbs 9.1 grams, Cholesterol 430 milligrams, Fat 29.8 grams, Protein 21.7 grams, Saturated Fat 15.7 grams, Sodium 1158 milligrams, Sugar 4.8 grams, Calories 386