Ingredients

• 2 tablespoons butter , divided
• 1 small onion , chopped
• 1 green bell pepper , chopped
• 0.75 teaspoons salt , divided
• 4 large eggs
• 2 tablespoons milk
• 0.13 teaspoons freshly ground black pepper
• 2 ounces shredded Swiss cheese

Instructions

1. 1 Melt 1 tablespoon butter in a medium skillet over medium heat. Cook and stir onion and bell pepper in butter until just tender, 4 to 5 minutes. Transfer vegetables to a bowl, season with 1/4 teaspoon salt, and set aside.
2. 2 Beat together eggs, milk, remaining 1/2 teaspoon salt, and pepper in a separate bowl.
3. 3 Melt remaining 1 tablespoon butter in the skillet over medium heat; swirl to coat the bottom of the skillet with butter. When butter is bubbly, pour in egg mixture and cook undisturbed until the bottom of eggs begin to set, about 1 minute. Gently lift the edges of omelet with a spatula to let any uncooked egg flow onto the skillet. Continue cooking until the center of omelet starts to look dry, 1 to 2 more minutes.
4. 4 Sprinkle cheese over omelet, then spoon vegetable mixture over 1/2 of the omelet. Use a spatula to gently fold omelet over vegetables. Cook until cheese melts to desired consistency, about 1 minute. Slide omelet onto a plate. Cut in half and serve.

Nutrition per serving