Recipe(tried): Main Dish Noodle Omelette

This is a recipe I began making in 1972 and was one of my very first Vegetarian favorites! (Note: it is not a Vegan recipe, uses eggs and cheese.)

Main Dish Noodle Omelette

4 Tbsp canola margarine or canola oil
1 large sweet green or red bell pepper, chopped
1 medium yellow onion, chopped
3 to 5 cloves garlic, minced fine
2 cups noodles, cooked just al dente. (I prefer rainbow spirals or spinach fettucini, but any kind will do.)
8 eggs
salt and fresh ground pepper
1 cup smokey-sharp cheddar cheese, plus
1/4 cup extra cheese for the top
1/2 tsp. paprika

In 10-inch cast iron skillet, heat up oil or margarine over medium-high heat, and add chopped vegetables and garlic. Do NOT turn up the heat. Continue cooking until onions are translucent.

Beat the eggs in a large bowl, season to taste with salt and pepper, then add in the cheese and noodles, mixing all thoroughly.

Pour noodle/egg mixture over the sauteed vegetables, being very careful that the entire bottom of the pan is covered with vegetables (no bare spots!)

Keep heat at medium, do not turn up the heat. Cover and allow omelette to cook for 10-12 minutes, or until a knife inserted into the middle comes out clean. The onions and peppers will form a caramelized "crust" on the bottom of the pan, provided you do not turn up the heat.

Cover the top of the omelette with additional shredded cheese and sprinkle lightly with paprika. Cut omelette into wedges and serve.

Servings: four as a main dish.