An omelet just isn't complete without the perfect cheese, so we went with triple-cheddar cheese in this recipe, just to play it safe.
What You Need
Original recipe yields 4 servings
1/4 cup water
1 each green and red pepper, chopped
1/2 cup chopped red onions
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup TACO BELL® Thick & Chunky Salsa
Add To Shopping List
Let's Make It
Whisk eggs and water until blended.
Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
Add egg mixture to skillet; cover. Cook 6 min. or until center is almost set.
Top half the omelet with vegetable mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.