- 4 Eggs
- 1 Green Bell Pepper
- 1 Sweet Red Pepper
- 1 Onion — I prefer Vidalia
- 1 Jalapeno — Optional and only if you like spicy hot food
- 1/4 Cup Shredded Cheese — Italian blend or Mexican blend
- 2 Teaspoons butter
- Small skillet, Large skillet, Measuring cup, Cutting board, Whisk, Two spatulas, Mixing bowl, Rubber gloves for handling jalapeno
Cut a quarter section from green bell pepper and sweet red pepper. Clean out the seeds and extra white parts. Dice the pepper sections and a quarter of the onion. Dice whole (optional) jalapeno — being careful to clean out the seeds. You should have a cup of vegetables.
Saute the vegetable mix in a teaspoon of butter over 1/4 heat. (Halfway between off and medium). The vegetables are done when the onions start to appear translucent.
Crack four eggs and put in a bowl with a tablespoon of water. Whisk to even consistency.
Preheat a large skillet at 1/4 heat. Add teaspoon of butter and spread evenly over bottom of pan. Pour in egg mixture. When the egg mixture starts to solidify on the bottom — look through the bubbles — sprinkle the vegetable mix on one side of the egg mix and the 1/4 cup of cheese on the other.
Cover the large skillet and let cook for two to three minutes. Lift the pan top, the cheese should be melted and the eggs cooked — not runny. Take a spatula and flip the cheese half over onto the vegetable half.
There, you’ve made an omelet!