Have you ever wanted to make a big ole omelette but didn’t know where to start? I used to be that way, but with trial and error I have learned to make them over the years enough to suit my fancy. The following recipe can be made either with meat or as a vegetarian omelette.
Country Crock Spread
1/4 onion, chopped
1/2 bell pepper, chopped
4 large eggs
a large handful of shredded cheese (I used the cheese pictured)
*for meat option, your choice of a handful cooked ham, 3 slices bacon or whatever cooked meat you want to add…
In a skillet, add a couple spoonfuls of Country Crock Spread and melt at medium heat. Add chopped onion and bell pepper. Sautée until cooked. Remove from
heat and set aside in a small bowl. In a medium mixing bowl, crack four eggs and beat well with a fork. Add three heaping spoons of Country Crock Spread to skillet and melt over medium heat. Pour in eggs. Cook over medium heat and when bubbly on bottom and the runny texture on top decreases slightly, add the peppers, onions and cheese (and meat if choosing this option) to one side of omelette and using large spatula, carefully flip half of omelette over mixture to fully cover the inner portion that was just added. Cook until lightly golden on both sides and no egg is running out. Turn once. Serve with biscuits or toast. If it is difficult to turn omelette, try using two spatulas instead of one.