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.