Recipes

In small bowl, with wire whisk or fork, beat eggs, milk, salt and pepper; set aside.

In 10-inch skillet, melt 1 tablespoon Shedd's Spread Country Crock Spread over medium-high heat and cook green pepper and onion, stirring occasionally, until vegetables are tender; set aside.

In 8-inch skillet, melt 1 tablespoon Spread and add 1/2 of the egg mixture.

With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, add 1/2 of both the green pepper mixture and cheese.

With spatula, fold omelet and cook an additional 30 seconds or until cheese is melted.

Repeat with remaining ingredients.