2 lg. green peppers
2 lg. eggs, well beaten
4 tbsp. cream or powdered milk
2 tbsp. flour
Salt and pepper to taste

Put cooking oil or butter to cover bottom of pan. In another pan cook pepper that has been cut in long strips until it is tender and changed in color. Set aside until you are ready with your omelet. Pour mixture in pan with oil. Start stirring surface immediately. When eggs become firm, lower heat. Put peppers on omelet, fold over carefully. Remove from pan with caution and place on serving dish.