Omelet with Peppers & Onions

3 eggs
3 tbsp milk
1/4 of a bell pepper
1/4 of a medium onion
2-3 oz. Chicken Broth
2 tbsp butter
Shredded Cheddar Cheese

Dice bell pepper, and slice onion. Heat skillet over medium to medium-high heat. Coat with butter, and leave the rest of the butter in the skillet to melt. When melted, or partially melted, pour in peppers and onions. Cook for a few moments until the onions and peppers are loose and flexible, but don't burn them. Stir in Chicken Broth and reduce it until there is none left. Set aside.

Heat a separate shallow skillet over medium heat.

Open 3 eggs, and combine with milk in a bowl. Stir with a fork or wire whisk until well combined. Stir in peppers and onions.


Coat pre-heated skillet with butter, and pour in egg mixture. With a spatula, stir egg mixture to break up the stiffened eggs that will appear at the bottom of the skillet.

Cook omelet until cooked completely through. Top with shredded cheese, and fold onto plate. Top folded omelet with shredded cheese. When cheese on top has melted, serve. Garnish with salsa, sour cream, or any other toppings you wish.