| 1 Tbsp Butter | 1 Tbsp Milk |
| 2 Tbsp Sweet Onion, finely chopped | Salt and Pepper to Taste |
| 1/2 C Green Bell Pepper, Chopped | 1/2 C Cheddar Cheese, Grated |
| 3 Eggs |
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. Whisk the eggs together in a bowl.
- Put a small amount of butter in your nonstick pan. Place it on medium-high heat. Pour the eggs into the hot pan. Salt and pepper the eggs. Scramble the eggs. The eggs will cook quickly. 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. Gently shake the omelet onto the plate filling side first. Sprinkle the remaining cheese over the omelet and serve hot.
