Bell Pepper and Bacon Omelette

Ingredients

• Butter - 1 tablespoon
• Green onions - 2 tablespoons, chopped
• Cheddar cheese - 1/2 cup, shredded
• Black pepper - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Milk - 2 tablespoons
• Eggs - 4
• Bacon - 4 slices, cooked and crumbled
• Bell peppers - 1/2 cup, diced

Instructions

1. In a skillet, sauté the diced bell peppers over medium heat until they are tender, about 5 minutes. Remove from heat and set aside.
2. In a bowl, whisk together the eggs, milk, salt, and black pepper.
3. Heat the butter in a non-stick skillet over medium heat. Pour the egg mixture into the skillet.
4. As the eggs start to set, gently lift the edges with a spatula and tilt the skillet to allow the uncooked eggs to flow to the edges.
5. Sprinkle the sautéed bell peppers, crumbled bacon, shredded cheddar cheese, and chopped green onions evenly over one half of the omelette.
6. Fold the other half of the omelette over the filling and cook for another 1-2 minutes, or until the cheese is melted.
7. Slide the omelette onto a plate and serve hot.