Pepper, Onion and Cheddar Omelette
Serves: 1
  • 2 eggs
  • 2 T Conebella Farm raw milk
  • 1 T Conebella Farm cultured butter
  • 1 T chopped pepper
  • 1 T chopped onion
  • 2 T sliced Conebella Farm Cheddar
  • Chopped fresh parsley (or dried) for garnish
  • Salt and pepper
  1. In a medium nonstick pan, sauté peppers and onions in olive oil or butter. Remove to a plate.
  2. Prepare egg mix by beating the eggs and milk.
  3. Add more butter, about a half tablespoon, to the pan. Pour the egg mixture into the sauté pan on low heat and let it set.
  4. Then add cheese on one side and the veggies on the other.
  5. Turn heat off and cover.
  6. Once fully cooked on the warm pan (about 2-3 minutes) flip half of the omelette over the other half.
  7. Top with parsley and salt and pepper.
Recipe by Conebella Farm at