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Specialty Omelet

Source of Recipe


From "The Book Lover's Cookbook"






List of Ingredients



• 2 Tbsp olive oil
  
• 1/2 red or green bell pepper, diced
  
• 1/2 onion, chopped
  
• 15 large black olives, sliced
  
• 6 eggs, beaten
  
• 1/4 cup milk
  
• 1 tsp garlic salt and pepper to taste
  
• 1/4 tsp thyme
  
• 1/4 tsp parsley
  
• 1/2 cup shredded Cheddar cheese
  






Instructions



1. In a large nonstick skillet, sauté the pepper, onion and olives in olive oil until tender over medium-high heat, about 2 minutes. Remove the vegetables from the skillet and set aside in a bowl.
   
   
2. Mix the eggs, milk and spices in another bowl. Pour this mixture into the heated skillet. When the egg begins to solidify around the outer edges, lift its edges and tilt pan to allow uncooked egg mixture to slide from top of the omelet to underneath. Continue cooking.
   
   
3. Sprinkle vegetables and cheese over the top of the cooking egg mixture. When the top of the omelet appears moist and not wet, lift one side of the omelet with a wide spatula and fold it over onto the opposite edge. Cook 1 more minute, covered. Remove from heat. Serve with toast and bacon or sausage.
   
   Makes 3 to 4 servings.