Omelet ole
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped red bell pepper |
| 2 | tablespoons | Green onion slices |
| 2 | tablespoons | Margarine or butter |
| 3 | Eggs,beaten | |
| 2 | tablespoons | Milk |
| ¼ | pounds | Velveeta Mexican |
| Pasteurized Process Cheese | ||
| Spread with Jalapeno Pepper | ||
| Cubed | ||
Directions
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.