Omelet ole

Yield: 2 servings

Measure Ingredient
¼ cup Chopped red bell pepper
2 tablespoons Green onion slices
2 tablespoons Margarine or butter
3 \N Eggs,beaten
2 tablespoons Milk
¼ pounds Velveeta Mexican
\N \N Pasteurized Process Cheese
\N \N Spread with Jalapeno Pepper
\N \N Cubed

Saute peppers and onions in 1 tbsp. margarine or butter in a 7" skillet.Remove vegetables from the skillet.Melt remaining butter or margarine in the skillet over low heat.Add combined eggs and milk.As eggs set,lift edges,slightly,with a spatula to allow uncooked portion to flow underneath.When eggs are set but the top is still moist,place ½ cup process cheese spread and ¼ cup of the vegetables on half of the omelet.Slip spatula underneath,tip the skillet to loosen and gently fold in half.Top with the remaining process cheese spread and vegetables.Cover 2 to 3 minutes or until process cheese spread begins to melt.Total cooking time should be 10 minutes.Makes 2 servings.

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