Ingredients:
2 egg s
2 Tbsp. water
1 tsp. non-hydrogenated margarine
1 Tbsp. chopped green peppers
1 Tbsp. chopped tomatoes
1 Tbsp. chopped red onions
1/4 cup Cheddar Shredded Cheese
2 Tbsp. water
1 tsp. non-hydrogenated margarine
1 Tbsp. chopped green peppers
1 Tbsp. chopped tomatoes
1 Tbsp. chopped red onions
1/4 cup Cheddar Shredded Cheese
Method:
Beat eggs and water with wire whisk until slightly foamy.
Melt margarine in small nonstick skillet on medium-high heat.
Tilt skillet to evenly coat bottom of skillet with margarine.
Add eggs; reduce heat to medium-low.
As eggs set, lift slightly with spatula to allow uncooked portion to flow underneath.
When eggs are set but top is still moist, sprinkle half ofomelet with remaining ingredients.
Slip spatula underneath, tip skillet to loosen and gently fold omelet in half; cover skillet with lid.
Cook 2 to 4 min. or until cheese is melted.
Melt margarine in small nonstick skillet on medium-high heat.
Tilt skillet to evenly coat bottom of skillet with margarine.
Add eggs; reduce heat to medium-low.
As eggs set, lift slightly with spatula to allow uncooked portion to flow underneath.
When eggs are set but top is still moist, sprinkle half ofomelet with remaining ingredients.
Slip spatula underneath, tip skillet to loosen and gently fold omelet in half; cover skillet with lid.
Cook 2 to 4 min. or until cheese is melted.
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