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2 Tbsp olive oil
1 onion, thinly sliced
1 small green bell pepper, seeded, sliced thin
1 garlic clove, minced
2 cups tomato sauce
Salt and pepper to taste
salt & pepper to taste
6 Tbsp unsalted butter
1-1/4 cups shredded cheddar cheese
For the sauce, in skillet over medium heat warm olive oil; add onion and saute until beginning to soften. Add green pepper and continue to saute, stirring occasionally, until pepper is soft. Add garlic and saute for 1 minute longer. Add tomato sauce and simmer about 3 minutes. Season to taste with salt and pepper, cover and keep warm until omelet is prepared.
To make omelets, whisk together eggs, salt and pepper in bowl. Melt butter in a skillet over medium heat; pour 1/6th of the beaten eggs into the pan, and swirl to coat the bottom. Push cooked edges slightly toward the center to allow uncooked portion to roll to the sides.
When omelet is cooked but still creamy in center, mound 1/6th of the cheese over half the omelet. Using a spatula, lift and fold the uncovered half of the omelet, and slide the omelet onto a plate. Spoon some of the sauce over the top. Repeat with remaining eggs.
|Jennifer Mathes, Ph.D.|