Bethel Point Bed
Tbs. Olive oil
Green pepper chopped
Cup chopped mushrooms
Cup cooked lobster, cut into small pieces
Tsp. pepper, dill, sage, garlic powder
Cup cheddar cheese (shredded)
olive oil into electric skillet and heat to 300 degrees.
Saute pepper, onion, mushroom and lobster in olive oil.
In medium bowl whisk together eggs, salt, pepper, dill,
sage, garlic powder and milk. Remove sauteed mixture from
skillet with slotted spoon and place into egg mixture.
Pour all ingredients back into skillet and cook 5 min.
Add cheese and cook for another 5 min. Run a narrow spatula
around rim of skillet to loosen, lift up and fold omlette
onto itself. Cook an additional 2 min. Flip onto other
side and cook for 2 min. Cut into six servings and place
on serving plates.