Cheese Omelette

What You Need

2 eggs 2 Tbsp.water 1 tsp.non-hydrogenated margarine 1 Tbsp. chopped green peppers 1 Tbsp. chopped tomatoes 1 Tbsp. chopped red onions 1/4 cupKraft Double Cheddar Shredded Cheese

Make It
BEAT eggs and water with wire whisk until slightly foamy. MELT margarine in small nonstick skillet on medium-high heat. Tilt skillet to evenly coat bottom of skillet with margarine. Add eggs. Reduce heat to medium-low. As eggs set, lift slightly with spatula to allow uncooked portion to flow underneath. When eggs are set but top is still moist, sprinkle half of omelette with remaining ingredients. Slip spatula underneath, tip skillet to loosen and gently fold omelette in half; cover skillet with lid. COOK 2 to 4 min. or until cheese is melted.

kraft kitchens tips

Variation Omit water. Substitute 4 egg whites for the 2 whole eggs.