Cheesy Western Omelet
3 teaspoons light olive oil or avocado oil, divided
2 tablespoons finely chopped onion
2 tablespoons finely chopped button mushroom
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped green bell pepper
2 large eggs, lightly beaten
1/4 cup (28 g) GO VEGGIE Lactose Free Cheddar Shreds
Salt and pepper
Heat 2 teaspoons oil in a 6-inch nonstick skillet over medium heat. Add the onion, mushroom, bell peppers, and a pinch of salt and pepper.
Cook until the vegetables are softened and starting to brown in places, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a small bowl and set aside for now.
Add the remaining 1 teaspoon oil to the skillet and turn the heat up to medium-high. Once the skillet is hot, add the beaten egg and rotate the skillet so the eggs coat the pan.
Once the eggs start to set on the bottom, use a rubber spatula to gently lift up the cooked portion and rotate the pan so the uncooked eggs run under.
When the eggs are mostly cooked through, sprinkle the cooked vegetables and cheddar shreds on top and cook 30 seconds longer.
Turn off the heat, cover the skillet, and let it sit for a minute or two so the cheese can fully melt.
Recipe by: An Edible Mosaic