Heat butter in a nonstick pan over medium heat. Add chopped bell pepper, onion and garlic
saute until tender, about 3 minutes.
Beat 2 eggs, 2 table spoons of milk and some chopped parsley in small bowl until blended.
Pour into omelet pan, gently push cooked portions from edges toward the center with inverted
turner so that uncooked eggs can reach the hot pan surface.
Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains,
Sprinkle with cheese and some green olive slices and serve hot.
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