Specialty Omelet

Makes 3 To 4 Serving

Ingredients:
• 2 tablespoons olive oil
• ½ red or green bell pepper, diced(See Note)
• ½ onion, chopped
• 15 large black olives, sliced
• 6 eggs, beaten
• ¼ cup milk
• 1 teaspoon garlic salt and pepper to taste
• ¼ teaspoon thyme
• ¼ teaspoon parsley
• ½ cup shredded cheddar cheese

Preparation:
In a large nonstick skillet, sauté the pepper, onion, and olives in olive oil until tender over medium-high heat, about 2 minutes. Remove the vegetables from the skillet and set aside in a bowl. Mix the eggs, milk, and spices in another bowl. Pour this mixture into the heated skillet. When the egg begins to solidify around the outer edges, lift its edges and tilt pan to allow uncooked egg mixture to slide from top of the omelet to underneath. Continue cooking. Sprinkle vegetables and cheese over the top of the cooking egg mixture. When the top of omelet appears moist and not wet, lift one side of the omelet with a wide spatula and fold it over onto the opposite edge. Cook one more minute, covered. Remove from heat.

Serve with toast and bacon or sausage.

Note:
Filling for an omelet is entirely a matter of personal taste. Possible fillings include cooked sausage, sautéed mushrooms, chopped tomatoes, shredded Monterey Jack cheese, green onions, fresh chives, broccoli, and cauliflower.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'