Ingredients (for four single-serving omelets):
Butter (about three tablespoons, divided)
1 bell pepper, chopped (red, orange, or yellow will be sweeter than green, and I think red is prettiest in this recipe, but any of the four will work)
4 eggs, divided
4 T. water, divided
Coarse saltFreshly ground black pepper
Cheese (Optional. We've tried shredded cheddar and crumbled feta, and both work great.)
When we make this, we make one little omelet for each person, instead of making a big one and dividing it up. You could make one huge omelet if you like, but I'll warn you that it'll be harder to work with. Besides, it's just kind of nice to see a cute little omelet on your plate.
Heat about a tablespoon of butter in a small skillet or omelet pan over medium heat. Add the chopped bell pepper. Cook, stirring occasionally, until it's fairly soft--about 5 minutes. Remove from the skillet and save for later. Return the skillet to the hot burner. Whisk together one of the eggs with one tablespoon of water. Add about half a tablespoon of butter to the hot skillet. Let it melt, then pour in the egg mixture. Cook the omelet until the edges are set--about 2 minutes. Then lift one edge of the omelet with a spatula, and tilt the pan so the egg mixture that's still fluid pours into the open space underneath. Continue to cook the omelet until the entire thing is set. Spoon one-fourth of the peppers over the omelet. Season with a little salt and pepper, then fold in half and move to a plate. Sprinkle with a little cheese. Repeat the omelet-making process with each of the remaining eggs.
This is such a simple and delicious dish. We all love it, and I bet you will too.