Breakfast

My Own Kitchen Cheese and Pepper Omelette is for Breakfast.

My Own Kitchen Cheese and Pepper Omelette takes 2 minutes to prepare.

My Own Kitchen Cheese and Pepper Omelette takes 5 minutes to cook.

My Own Kitchen Cheese and Pepper Omelette makes 2 servings.

The ingredients for My Own Kitchen Cheese and Pepper Omelette are:

4 Eggland's Best large eggs
1 cup Birds Eye Pepper Stir-Fry
1/4 cup Publix Shredded Sharp Cheddar Cheese
1 Tbsp. Great Value 100% Extra Virgin Olive Oil

Here is how you make My Own Kitchen Cheese and Pepper Omelette:

Heat frying pan to medium heat. Pour olive oil in frying pan. Add stir-fry and let fry while preparing eggs. Pour 4 eggs in bowl and stir, making sure you break the yolks, until the yolks and whites are pretty-well mixed. Pour egges into frying pan. When eggs have solidified, sprinkle the shredded cheese over the eggs and cover pan. When cheese has melted, fold omelette in half. Split the omelette into two portions.Serving Size:?makes 1 omelette for two personsNumber of Servings: 2Recipe submitted by SparkPeople user LUISHSR.

The nutritional information for My Own Kitchen Cheese and Pepper Omelette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 322.5

• Total Fat: 24.0 g
• Cholesterol: 390.0 mg
• Sodium: 315.0 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.5 g
• Protein: 19.5 g