1/4 Cup chopped pork
1/4 Cup diced sweet red pepper (green bell pepper is fine, too)
1/4 Cup diced sweet onion (yellow onion is fine, too)
1 Diced jalapeno (optional, for those who like their food spicy hot)
1/4-1/2 Cup shredded cheese
2 Teaspoons butter
1 Tablespoon water
1/4 Teaspoon salt
Sprinkling of black pepper
Remove seeds and core from sweet red pepper and (optional) jalapeno and dice them. Dice sweet onion.
Finely chop pork, being careful to remove fat.
Preheat small frying pan over medium heat. Spread 1 teaspoon of butter over bottom of pan. Put pork in pan, season with salt and pepper, and allow it to brown.
Once the pork is browned, add the vegetables and saute. The vegetables are done when the onions turn translucent.
While the vegetables saute, crack four eggs into a bowl, add one tablespoon of water, and beat them with a fork or whisk.
Preheat regular frying pan. Coat bottom of pan with 1 teaspoon of butter. Pour in egg mixture. Look through the transparent egg windows. When you see yellow or white, the bottom of the omelet has solidified.
Pour the pork and sauteed vegetables into one half of the egg mix and pour the cheese into the other half. Cover for two minutes. Remove the cover. If the cheese is melted and the egg is cooked, the omelet is ready to fold. If not, cover and cook for another minute.
Uncover and fold the cheese half over the pork and vegetable half.
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