Three Cheese Omelet
Source of Recipe
Aunt Saunny
Yield: 1 omelet
1 ounce melted butter
3 large eggs, beaten well
1-ounce mild cheddar, shredded
1-ounce aged provolone, diced
1-ounce aged Swiss, diced
Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelet 1 more time. The finished omelet will be a nice yellow color with the cheese melted. Serve immediately.
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