INGREDIENTS:

2 tbsp butter
1/4 small onion, chopped
1/4 green bell pepper, chopped
3 eggs
2 tbsp heavy whipping cream
1/4 cup shredded cheese

INSTRUCTIONS:

1. Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell
pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables
are just tender.
2. While the vegetables are cooking beat the eggs with heavy cream, 1/2 teaspoon salt and
pepper.
3. Remove the vegetables from heat, transfer them to another bowl and sprinkle the
remaining 1/4 teaspoon salt over them.
4. Melt the remaining 1 tablespoon butter in the skillet over medium heat. Coat the skillet
with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2
minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of
the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and
cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look
dry.
5. Sprinkle shredded cheese over the omelet and spoon the vegetable mixture into the
center of the omelet. Using a spatula gently fold one edge of the omelet over the
vegetables. Let the omelet cook for another two minutes or until the cheese melts to
your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half
and serve.