A perfect omelet

We are an egg eating family I decided.

For breakfast, for lunch, for dinner - it is always an easy protein.

I believe an omelet is a perfect, satisfying meal when you have nothing else made.

Mexican Omelet

1 tablespoon olive oil

4 whole eggs

4 egg whites

2 tablespoons milk, 1 % is always my choice

1/2 cup onion, chopped fine

1 red pepper, chopped fine

salt and pepper

1 cup grated cheese, cheddar or colby jack

toppings: fresh chopped tomatoes, salsa or corn.

In a medium size bowl, add eggs, egg whites, and milk. Whisk until well mixed.

In a large skillet on medium heat, add olive oil.  Add chopped onion and pepper and saute until vegetables are tender.

Turn heat to low and pour egg mixture over vegetables. 

Place a lid on top of the pan and let cook on low heat until eggs are cooked through. This will take 7-10 minutes.  Once eggs are fluffy, add cheese and cover with lid again for an extra 2 minutes of until cheese is melted.

Top with toppings of your choice.

Enjoy!