This fluffy omelet filled with shrimp, bell pepper, and cheese is perfect for a lazy Sunday brunch served with caramel rolls and a citrus salad.
- 3 tablespoons butter
- 1 red bell pepper, finely chopped
- 8 eggs
- 2 tablespoons water
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1 pound cooked shrimp
- 1½ cups grated Havarti cheese
In large nonstick skillet, melt butter over medium heat. Add bell pepper; cook and stir for 3 to 4 minutes, until crisp-tender. Meanwhile, in large bowl, beat eggs with water, salt, and pepper.
Add egg mixture to pan. Cook for 2 minutes. Continue cooking, lifting egg mixture to allow uncooked portion to flow underneath.
When eggs are almost set but still glossy after about 4 minutes longer, top with shrimp and cheese. Cover and cook for 2 more minutes, until cheese melts. Fold omelet and serve immediately.