Mushroom Pepper Omelet

Directions

• In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm.
• In the same skillet, melt remaining butter over medium-high heat.
• Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
• As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.