Hearty Omlette for Two or Four

This morning I had a craving for an omlette, a hearty omlette. I decided to use what I had in the fridge for ingredients. I sauteed on low 1/4 chopped onion in a non stick 8 inch frying pan, then added 5 chopped mini peppers. When vegetables are soft remove to a bowl. Saute 5 large chopped button mushrooms in the same pan. Remove those to the bowl when soft. Beat 3 eggs and add one tablespoon of Greek yogurt. If you don't have any yogurt just omit it. Pour egg mixture into pan over low heat, add back all the sauteed vegetables sprinkling them evenly over the egg mixture.

Sprinkle 1/4 cup freshly grated cheese over vegetables on top of the eggs. (I used some manchego cheese I had but use what you might have). Beat 2 more eggs with one tablespoon of yogurt and pour on top of the vegetable cheese mixture. Sprinkle with salt, pepper, and an herb of your choice. I used Spanish tarragon which I grow and had previously dried. Cover pan and let cook on low till egg mixture in pan does not jiggle. No need to turn omlette over, just cut in two or four pieces and serve immediately. The omlette does not stick to the bottom of the pan and slides out easily. This hearty omlette will keep you going all morning long. Enjoy!