Cheesy Western Omelets

Country Crock
2 hearty servings


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6 eggs
3 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons Shedd's Spread Country Crock® Spread
2/3 cup chopped green bell pepper
1/2 cup chopped onion
2/3 cup shredded cheddar cheese (about 5 oz.)


In small bowl, with wire whisk or fork, beat eggs, milk, salt and pepper; set aside.

In 10-inch skillet, melt 1 tablespoon Shedd's Spread 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.

Created date

March 2009