Makes a great weekend brunch!
Yields: 1 omelet- 2 eggs
- 2 Tb butter
- 1/4 C diced onions
- 1/4 C diced red (or green) peppers
- 1/4 C diced mushrooms
- 1/4 C diced tomatoes
- 1/2 C shredded Monterrey jack cheese
- paprika, salt, and pepper to taste
- optional: 1/4 C diced ham
Melt butter in frying pan. Sautee vegetables on medium heat until onions are slightly caramelized. While vegetables are cooking, beat eggs in small bowl with 2 Tb of water and seasonings. Add to vegetables and stir. Cover and let cook for about 5 minutes. This will cause both sides of the omelet to cook. Add cheese and cover again until cheese is melted. Fold in half and slide onto plate. Enjoy!