Red and Green Pepper Omelet

Ingredients:

Omelet:
3 large eggs
1/4 cup milk
1/4 teaspoon salt (or to taste)
1 tablespoon butter or margarine
2 tablespoons grated Parmesan

Filling:
1/4 green pepper
1/4 red pepper
1 tablespoon butter or margarine

First, prepare pepper filling.
Dice both green and red peppers.
CLICK HERE for instructions.

Place 1 tablespoon butter into
small nonstick skillet and melt
over medium heat.

Add peppers.

Saute covered over medium
heat for about 5 minutes or until
peppers are tender.

In a medium bowl, whisk
together eggs with a fork.

Add milk.

Add salt.

Heat a small nonstick skillet over
medium heat. When you hold
your hand 2 inches above the
skillet surface and it feels warm,
add butter and swirl it to coat
bottom of pan.

Pour eggs mixture into skillet
and let the eggs sest slightly.

With a wooden fork or spatula
(or heatproof flexible spatula),
push the eggs toward the center
from edges.

Tilt the pan to let the egg fill the
spaces. Repeat until omelet is
just set, 1 to 2 minutes.

Sprinkle one half of omelet with
cooked peppers.

Using spatula, gently fold
omelet over filling

Slide omelet onto a serving plate
and sprinkle with Parmesan.
Serve immediately.