This omelet recipe makes a quick and easy breakfast for a special weekend brunch or a casual weekend breakfast.
Beat eggs in medium bowl. Spray 10-inch skillet with no-stick cooking spray; heat skillet over medium heat.
For each omelet, pour 1/3 cup beaten eggs into skillet. Cook 30 seconds; sprinkle with salt and pepper, if desired. Lift edge of eggs with spatula to allow uncooked portion to flow underneath until mixture is set (2 to 3 minutes).
Sprinkle 1/4 cup cheese over
half
of omelet; gently fold
1 side
of omelet over filling. Carefully slide omelet onto serving plate. Sprinkle with chopped bell pepper and parsley, if desired.
