- 3 tsp. butter or margarine, divided
- 1/3 C. chopped onion
- 1/3 C. chopped red bell pepper
- 1/2 C. sliced mushrooms
- 1/2 tsp. dried basil leaves
- 4 eggs, beaten
- 1 Tbs. milk
- 1/4 tsp. black pepper
- Dash salt
- 1/2 C. (2 oz.) shredded Swiss cheese
Melt 1 tsp. butter in large nonstick skillet over medium heat. Cook and stir onion and bell pepper 2 to 3 minutes or until onion is tender. Add mushrooms and basil; cook and stir 3 to 5 minutes more. Remove from skillet and keep warm. Whisk together eggs, milk, black pepper and salt in medium bowl. Melt remaining 2 tsp. butter in same skillet over medium heat; rotate pan to coat bottom. Pour egg mixture into skillet. Cook over medium heat; as eggs begin to set, gently lift edges of omelet with spatula and tilt skillet so that uncooked portion flows underneath. When eggs are fully cooked, spoon vegetable mixture over half of omelet. Sprinkle with cheese. Loosen omelet with spatula and fold in half. Transfer to warm serving plate.
Makes 2 servings.