Perfect Cheese Omelet with Sauteed Red Bell Pepper Filling wih Mushroom and Onion

Name: Perfect Cheese Omelet with Sauteed Red Bell Pepper Filling wih Mushroom and Onion
Yield: Serves 1 (filling enough for 2 omelets)
Ingredients: 1 tablespoon, unsalted butter; 1/2 , small onion, chopped fine; 1 , medium white mushroom (about 1 ounce), cleaned and sliced 1/4 inch thick; 1/4 , red bell pepper (about 2 ounces), seeds discarded, cut into 1/2-inch dice; 1 teaspoon, minced fresh parsley leaves; 3 , large eggs; , Salt and ground black pepper; 1/2 tablespoon, unsalted butter, plus melted butter for brushing finished omelet; 3 tablespoons, Monterey Jack cheese or other cheese of your choice

Main Courses
Eggs
Cheese
Weeknight
Vegetarian
Breakfast & Brunch

Appears in Cook's Illustrated May/June 2001, America's Test Kitchen TV

Melting the cheese without overcooking the eggs is just one problem we solved in producing an almost foolproof recipe for a moist, creamy cheese omelet.

SERVES 1 (filling enough for 2 omelets)

TIME 30 minutes

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