| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Eggs |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped red bell pepper |
| 2 |
tb |
Green onion slices |
| 2 |
tb |
Margarine or butter |
| 3 |
|
Eggs,beaten |
| 2 |
tb |
Milk |
| 1/4 |
lb |
Velveeta Mexican |
|
|
Pasteurized Process Cheese |
|
|
Spread with Jalapeno Pepper |
|
|
Cubed |
INSTRUCTIONS
Saute peppers and onions in 1 tbsp. margarine or butter in a 7"
skillet.Remove vegetables from the skillet.Melt remaining butter or
margarine in the skillet over low heat.Add combined eggs and milk.As eggs
set,lift edges,slightly,with a spatula to allow uncooked portion to flow
underneath.When eggs are set but the top is still moist,place 1/2 cup
process cheese spread and 1/4 cup of the vegetables on half of the
omelet.Slip spatula underneath,tip the skillet to loosen and gently fold in
half.Top with the remaining process cheese spread and vegetables.Cover 2 to
3 minutes or until process cheese spread begins to melt.Total cooking time
should be 10 minutes.Makes 2 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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