Mise en Place

• Mince garlic and set aside
• Wash and dry choice of bell pepper
• Chop bell pepper and set aside
• Measure out ¼ C low fat milk
• Measure out ½ C cheddar cheese

Prepare the omelet:

• Add vegetable oil to the skillet over high heat.
• Heat the bell pepper, and then add the garlic.
• Break the eggs into bowl and whisk to blend for 1 minute
• Add milk to the egg mixture and blend.While moving the skillet in a circular motion, pour
  in the eggs.
• Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up.
• When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking–no more than 30 additional seconds.
• Sprinkle cheese in the center of the omelet in a diamond shape. Fold the omelet in half, being certain to cover the cheese.

Serve

• Slide omelet onto plate from pan
• Cut into 4 equal servings
• Serve and enjoy!