Mike likes to eat an omelet for dinner after going to the gym but it is good any time of the day. My jalapeño and bell pepper plants did very well last summer, so I have plenty of peppers for omelets! You can switch the filling ingredients up to use whatever you like.
3 eggs
Splash of milk
Cooking spray
2 slices sharp cheddar cheese (Mike prefers Kraft singles)
Filling (diced ham, onion, jalapeño pepper, bell pepper, mushrooms, crushed red pepper, etc.)
Spray an 8 – 9 inch skillet with cooking spray and place over medium high heat. Chop up filling ingredients and warm in skillet. Once warm, move filling ingredients to a small plate. Add eggs and milk to skillet and whisk together. Let cook until a solid layer forms on the bottom, then flip over to finish cooking. Tear cheese slices into pieces and arrange on cooked egg. Top with warmed filling ingredients. Slide finished omelet onto plate with a spatula folding it in half as you go.
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