An omelet so savory and cheesy, it will make your morning brighter. This recipe features chopped onion, bell peppers and eggs with Sargento® Shredded Mozzarella - Fine Cut to create a delightful morning meal.
1 Tbsp. olive oil or butter
1/3 cup chopped green or red bell pepper
1/3 cup chopped onion
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
3/4 cup (3 oz.) Sargento® Shredded Mozzarella - Fine Cut
1 Tbsp. sun dried tomatoes
3/4 tsp. dried basil
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.
Sprinkle remaining cheese mixture over one side of egg mixture in skillet. 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 and top with reserved cheese mixture.