Cheesy Western Omelets


6 eggs

3 Tbsp. milk

1/4 tsp. salt

1/8 tsp. ground black pepper

3 Tbsp. Country Crock® Spread

2/3 cup chopped green bell pepper

1/2 cup chopped onion

2/3 cup shredded cheddar cheese (about 5 oz.)

  • PREP 5 mins
  • COOK 20 mins
  • READY IN 25 mins




In small bowl, with wire whisk or fork, beat eggs, milk, salt and pepper; set aside.   In 10-inch skillet, melt 1 tablespoon Country Crock® Spread over medium-high heat and cook green pepper and onion, stirring occasionally, until vegetables are tender; set aside.   In 8-inch skillet, melt 1 tablespoon Spread and add 1/2 of the egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, add 1/2 of both the green pepper mixture and cheese. With spatula, fold omelet and cook an additional 30 seconds or until cheese is melted. Repeat with remaining ingredients.

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