I made this omelet visiting my parents in Minnesota this summer. We had bell peppers from the Farmer's Market and fresh eggs from a friend's farm. I ate it sitting outside on our balcony overlooking Lake Superior.
1/4 cup grated Asiago cheese
1/2 red bell pepper
1/2 orange or yellow bell pepper
Heat about 2 tablespoons olive oil over medium heat in large saucepan.
Wash bell peppers and cut into long, thin pieces. Add to saucepan and saute for about 5 minutes. Remove peppers from pan. Turn heat up to medium-high. Break eggs into bowl and whisk vigorously. Add dash of salt and pepper and mix in. Pour eggs into saucepan and immediately turn heat down to medium. Let cook for about two minutes and using a spatula to loosen egg from bottom of pan. Add bell peppers to top of eggs and sprinkle Asiago cheese on top. Carefully fold over omelet and cook for an additional minute, or until eggs have set. Cut into two pieces and serve.
When I had this, I had Asiago cheese bagels from Brueggers that I toasted and served each omelet on 1/2 bagel. Yum!