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Tomato and Cheese Omelet Recipe

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This recipe for Tomato and Cheese Omelet is from 2008 S.O.S. Women's Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. olive oil
2 large eggs
2 tbsp. 1% milk
1 tbsp. onion, chopped
2 tbsp. red tomato, diced
1 tbsp. manchego cheese
Directions:
Directions:
Heat olive oil in skillet on low heat. Whisk eggs and milk until they start to foam, approximately 3 minutes. Pour the beaten eggs into the pan and cover the pan. Cook over medium-low heat for about 4 minutes, until bottom is golden brown and top is set (no jiggle). Sprinkle cheese, onions, and tomato over the top. Fold omelet in half with a spatula. Cover skillet with aluminum foil and remove from heat. Let sit under foil for about 1 more minute. Serve.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Try a variety of ingredients in the omelet; mushrooms, cilantro, etc. Serve with a slice of whole wheat toast.

 

 

 

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