Christmas Omelet
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
  • 2 eggs
  • ¼ cup milk
  • 2 tbsp olive oil
  • ½ cup red bell pepper, chopped
  • ¼ cup leek, thinly sliced
  • 2 tbsp swiss & gruyere cheese blend
  • butter to grease pan
  • pinch of pepper
  1. Heat olive oil over medium heat in a medium-sized skillet.
  2. Chop red bell pepper and leek, and add to skillet.
  3. Lower heat and sauté for 10 minutes.
  4. Beat eggs and milk in a small bowl for 15 seconds.
  5. Heat another medium-sized skillet over medium-high heat and grease with butter.
  6. Add beaten eggs to greased skillet and cook for 5-10 minutes. Check bottom with spatula to check for doneness.
  7. The omelet is ready to flip when the bottom is not burned, but firm, and the top is mostly cooked (if not all depends on how brown the bottom is getting, but generally the more cooked the top is the easier to flip!).
  8. Flip omelet over, either with a spatula or by removing skillet from heat and flipping by hand on skillet handle.
  9. Toss vegetables onto omelet and sprinkle cheese and pepper over the top.
  10. After cheese is mostly melted, flip omelet in half to cover vegetables and reduce heat for 1 minute.
  11. Serve warm.
Makes 1 omelet
    Recipe by My San Francisco Kitchen at