for MY brother on his b'day.......with luv

CHEDDAR OMELET
2 eggs, separated
1 1/2 tablespoons water
1/4 cup mayonnaise
1 tablespoons butter
1/2 cup cheddar cheese, shredded
salt and pepper to taste
Pre heat the oven.
Beat egg whites only until soft peaks form. In a separate bowl, beat egg yolks, mayonnaise and water. Gently fold yolk mixture into whites.
In an oven-proof skillet, melt butter and pour in egg mixture.
Cook over low heat without stirring for 10 minutes or until egg mixture has become lightly browned on bottom but still remains moist on top.
Bake in preheated 350 degrees F. oven for 5 minutes. Sprinkle with cheese and bake 1 to 2 minutes more, or until cheese melts.
Remove from oven. Loosen edges from side of pan and make a shallow cut through the center so that omelet will fold more easily.
Fold omelet in half and serve.

PEPPER AND ONION FRITTATA (OMELET)
1 lg. onions (chopped)
2 lg. peppers (chopped- any red, green yellow)
2 eggs
1/4 cup processed cheese
1/2 tsp. salt
2 tbsp. vegetable oil
Heat 2 tablespoons vegetable oil in a large skillet. Add chopped onions and peppers and cook until brown and tender. Beat together in a large bowl, eggs, cheese and salt. Stir in sauted onions and peppers. Pour mixture into a greased baking dish. Bake at 375 degrees for approximately 15 minutes or until firm.

REAL SPANISH OMELET
1 small potato, sliced
1 small onion, diced
2 eggs
One pinch of baking powder
Salt to taste
Olive oil
Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool.
Add the eggs, baking powder and salt and mix everything well in a bowl.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.