CHEESY WESTERN OMELETS
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.