- Cook & Prep: 30 m
- Serving: 4
Prepare the Omelet
Sauté vegetables in oil for 25 minutes.
Add salt and pepper and set aside. Divide into 4 parts.
Beat three eggs with one ounce milk and a quarter teaspoon salt.
Pour into greased, heated skillet. Cover and cook for two minutes.
Invert omelet, place one part of vegetables onto half of omelet. Cover with half slice muenster cheese and fold over (forming pocket).
Cook, covered, for another minute till cheese is melted.
Repeat with remaining eggs and vegetables.
Photography and Styling by: Elazar Klein Studio