Cheese omelet
July 16, 2005
Filed under The breakfast club
Making cheese omelet is easy. Beat some eggs (I used three) until frothy. Add some chopped onion leaves, parsley and pimientoes and stir well.
Heat a teaspoonful of butter with a teaspoonful of cooking oil in a pan (I used a non-stick pan). When hot, pour in the beaten eggs and vegetables. Swirl the pan for even cooking. Or, do as my husband does. Push the mixture towards the center as the eggs cook. When the mixture is a little firm, lay several slices of quickmelt cheese (mozzarella is best, actually) on half of the semi-set egg mixture. Cook over medium-low heat until the cheese starts to melt. Fold over the other half, cook for a few seconds longer and slide the omelet onto a large plate.
That’s it! My kids really go crazy over cheese omelet. 
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