daddy's omelet
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| from cooking for 2 |
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| omelets are one of my husband's specialties. his fast-to-fix filling of |
| fresh-tasting vegetables and cheese makes a one-of-a-kind taste the whole |
| family enjoys. -- glenn powell, havana, florida |
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| | you will need |
| 1/2 cup | each diced green pepper, onion, and mushrooms |
| 2 to 3 Tbsp | butter or margarine |
| 4 | eggs |
| 1/4 tsp | salt |
| pinch | pepper |
| 1/2 cup | shredded cheddar cheese |
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| in a 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 until cheese is melted, 1 to 2 minutes. |
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| serves 2 |
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| (ID: 73924) Mirror: rec.food.recipes: Sat, Jun 25, 2005 |