A satisfying entrée served at breakfast, lunch or brunch. The Manchego cheese adds a smooth, rich flavor to the omelet.
3 teaspoons extra-virgin olive oil
1 tablespoon diced green bell pepper
1 tablespoon diced red onion
2 large eggs
1 tablespoon water
¼ teaspoon kosher salt
pinch of freshly ground black pepper
2 tablespoons grated Manchego cheese (1/2 ounce)
2 tablespoons chopped tomato
1 medium scallion, chopped )2 teaspoons), for garnish
Heat 1 teaspoon of the extra-virgin olive oil in a small skillet.
Add the green pepper and onions and cook for about 3 to 4 minutes, until tender.
When cooked, remove from the pan and set the skillet aside for cooking the eggs.
Meanwhile, in a medium bowl, beat together the eggs, water, salt and pepper.
Heat the remaining 2 teaspoons of extra-virgin olive oil in the same skillet over medium heat.
Add the eggs and stir until they begin to set on the bottom and around the edges.
Using a spatula, lift the edge of the eggs that are set and let the liquid eggs run underneath to cook.
When the eggs are nearly set throughout, spread the green pepper, onion, grated cheese and tomato over half of the egg circle. Using a large spatula, carefully lift and fold the other side of the omelet over the vegetables and cheese. Turn the heat to low and continue to cook for about 1 minute, to melt the cheese and heat the vegetables. Slide the omelet out of the skillet onto a plate.
Garnish with scallions
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/05/20/vegetable-omelet-with-manchego-cheese/