Recipe - Omelet Ole

One fourth cup Chopped red bell pepper
2 tablespoon Green onion slices
2 tablespoon Margarine or butter
3 Eggs,beaten
2 tablespoon Milk
One fourth pound Velveeta Mexican
Pasteurized Process Cheese
Spread with Jalapeno Pepper
Cubed

Saute peppers and onions in 1 tbsp. margarine or butter in a 7"
skillet.Remove vegetables from the skillet.Melt remaining butter or
margarine in the skillet over low heat.Add combined eggs and milk.As eggs
set,lift edges,slightly,with a spatula to allow uncooked portion to flow
underneath.When eggs are set but the top is still moist,place One half cup
process cheese spread and One fourth cup of the vegetables on half of the
omelet.Slip spatula underneath,tip the skillet to loosen and gently fold in
half.Top with the remaining process cheese spread and vegetables.Cover 2 to
3 minutes or until process cheese spread begins to melt.Total cooking time
should be 10 minutes.Makes 2 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini