• Cooking Time: 15
  • Servings: 2
  • Preparation Time: 10



  • 6 eggs
  • 3 Tbsp. milk
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 3 Tbsp. Shedd's Spread Country Crock® Spread
  • 2/3 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 2/3 cup shredded cheddar cheese (about 5 oz.)


  • 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.

Categories: Breakfast  Brunch  Dairy  Eggs  Vegetable 
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