Hearty Ham Omelette
|Green pepper||1 Medium, chopped|
|Chopped fully cooked ham||1⁄2 Cup (8 tbs)|
|Onion||1 Small, chopped|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Shredded cheddar cheese/Shredded process cheese||4 Ounce (1 Cup)|
|American cheese||2 Ounce|
In a 12-in.nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside.
In a mixing bowl, beat eggs with milk,' pars ley, salt and pepper.
Pour into the skillet; cook over medi um heat.
As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are set, spoon vegetable mixture over half the omelet.
Top with half of the clieese.
Fold omelet in half over filling.
Sprinkle with remaining cheese.
Cover 1-2 minutes or until cheese melts.