Ham Filled Omelets
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Tablespoon|
|Chopped green pepper||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Cubed fully cooked ham||1⁄2 Cup (8 tbs)|
|Horseradish mustard||2 Teaspoon|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
For filling, cook mushrooms, onion, and green pepper in the 1/4 cup water about 5 minutes or till tender; drain. Stir in ham and horseradish mustard; set filling aside.
For omelets, beat together with a fork the eggs, the 2 tablespoons water, and pepper till blended but not frothy. In a 6- or 8-inch skillet with flared sides, heat 1 teaspoon of the butter or margarine till it sizzles. Lift and tilt skillet to coat sides. Pour half of the egg mixture into skillet; cook over medium heat.
As eggs set, run a narrow spatula around edges of skillet, lifting the eggs to allow uncooked portion to flow underneath. When eggs are set but still slightly shiny, remove from heat.
Spoon half of the filling across the center of the omelet. Fold one-third of the omelet over the center. Overlap the remaining one-third over the center. Slide the filled omelet from the skillet onto an oven-proof plate. Keep omelet warm in a 200° oven while preparing second omelet.
For second omelet, repeat cooking, using the remaining 1 teaspoon butter, egg mixture, and filling. Sprinkle omelets with cheese. Garnish with chives, if desired.