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Preparation Time : 10
Cook Time : 10
Total Time : 20
1⁄2 teaspoon seasoning salt
1⁄4 teaspoon Tabasco sauce (a few dashes)
1tablespoon olive oil
1⁄2 cup feta cheese, crumbled (divided in half)
1⁄2 red bell pepper, sliced
1⁄2 green bell pepper, sliced
1⁄2 small red onion, sliced
1⁄4 cup cheddar cheese, shredded
salt and pepper
In medium bowl, wisk together eggs, seasoning salt, and tobasco. Set aside.
Heat olive oil over medium high heat in large skillet. Sautee the bell peppers and red onion slices about 10 minutes, or until desired. Season with salt and pepper. Remove from pan and set aside.
In same skillet, add egg mixture over a medium heat. Let eggs set completely on the bottom, leaving it just a little runny on the uncooked top.
Using two spatulas if need be, flip the set egg onto the second side and immediately add half of the feta cheese on one side of the omelet.
Place onions and bell peppers on top. Place cheddar cheese on top of peppers and onions.
Fold empty side of the omelet over the veggies and cheese and top the top of the fully cooked omelet with the remaining feta cheese.
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