Cheesy Western Omelets – a delicious recipe with eggs, milk, salt, ground black pepper, Country, green bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In small bowl, with wire whisk or fork, beat eggs, milk, salt and pepper; set aside.
2
In 10-inch skillet, melt 1 tablespoon Shedd's Spread Country Crock(R) Spread over medium-high heat and cook green pepper and onion, stirring occasionally, until vegetables are tender; set aside.
3
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.
322
kcal
Calories
22
g
Fat
7
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, 3 tablespoons milk, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, and more.
Yes, Cheesy Western Omelets falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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