L'omelette di Formaggio e Sargento

Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Yield: Serves: 2

Ingredients

• 1 Tbsp. olive oil or butter
• 1/3 cup chopped green or red bell pepper
• 1/3 cup chopped onion
• 4 eggs
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3/4 cup (3 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil

Directions

1. Heat oil in a 10-inch nonstick skillet with sloped sides over medium heat. Add bell pepper and onion; cook 5 minutes or until vegetables are tender, stirring occasionally. Beat eggs with salt and pepper; add to skillet, mixing well. Cook without stirring for 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet with a spatula to allow uncooked portion of eggs to flow to edges and set. Continue to cook for 2 minutes.
2. Sprinkle cheese over one side of egg mixture. Using a large spatula, fold one edge over the filling. Continue cooking 1 to 2 minutes or until cheese is melted and center is set. Cut omelet in half; transfer to two serving plates.

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