Mexican Omelet

1. 1

   In an 8-inch, nonstick saute pan, cook vegetables in butter until soft.

2. 2

   Add eggs and cook over medium heat until omelet style, stirring gently until eggs begin to set.

3. 3

   Flip omelet and continue cooking, but no longer than two minutes.

4. 4

   Add cheese and salsa. Fold in half and remove from pan.

No additional tips available.