2. Ingredients
1 Tablespoon Unsalted Butter
2 Tablespoons Green Bell
Pepper, finely diced
2 Tablespoons Onion, finely
diced
1 Tablespoon Tomato, finely
diced
3 Large Eggs
Some Salt and Pepper
¼ Cup White Cheddar
Cheese, grated
3. 1.Preheat a 10 inch non-stick skillet over medium high heat; add and melt
butter. Add the next four ingredients and sauté for 3 – 4 minutes, or until just
tender.
2.Meanwhile, whisk together eggs until frothy and combined and season
liberally with salt and pepper. Add eggs to pan and cook undisturbed for 45 – 60
seconds.
3.Using a wooden spoon or spatula, carefully lift the cooked portions from
the bottom of the pan while tilting the pan to allow the runny portions to reach
the hot surface. When the majority of the eggs have set, and with the top portion
still moist, carefully flip the omelet over using a spatula–or score some bonus
points by flipping the omelet in the pan by using a quick back and forth motion,
gravity, and the lip of the pan
(Note: you might want to do this over the sink on the first try).
4.Sprinkle cheese on one side of the omelet and cook the underside for
another 45 – 60 seconds. Finally, serve the omelet out of the pan, folding over
the other side as you plate to melt the cheese and finish the presentation.
Serve.
