Breakfast
Pepper and Cheese Omelets
Makes 2 servings
Pepper and Cheese Omelets
Makes 2 servings
When making filled omelets, the filling reduces the amount of egg needed. Resist the urge to overfill the omelets or the egg may run out before it is cooked.
carb. 1g
pro. 4g
fat 4g
sat. fat 2g
chol. 97mg
sod.124mg
calc. 40mg
fiber 0g
Ingredients
- 1large egg
- kosher salt and freshly ground pepperto taste
- 1tablespoon finely chopped bell pepper
- 1tablespoon shredded Cheddar
- melted butter for brushing
Preparation
Preheat the sandwich grill. Put the egg and salt and pepper in a small bowl. Use a whisk to beat until just frothy. When green indicator light comes on, open Sandwich Grill and lightly coat with melted butter or cooking spray. Divide the bell pepper evenly among the four quarters of the sandwich plates; sprinkle evenly with the shredded cheese. Pour the egg mixture evenly over the vegetables and cheese being sure to only pour in the wells of each plate. Close the lid and lock. Cook for about 2 minutes. Open Sandwich Grill and remove omelets using a heatproof plastic spatula. Serve immediately.
