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Ham And Mushroom Omelette

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Ingredients
  Cooked ham 1⁄2 Cup (8 tbs), chopped
  Minced onion 1 Teaspoon
  Canned mushrooms 3 Ounce, chopped (1 Can)
  Chopped parsley 1 Teaspoon
  Eggs 6
  Salt 1⁄4 Teaspoon
  Pepper To Taste
  Cold water 1 Tablespoon
  Oleo/Butter 1 1⁄2 Tablespoon
Directions

Saute ham, onion, mushrooms and parsley in butter for about 5 minutes over low heat.
Set aside but keep warm.
Beat eggs, salt, pepper and cold water in mixing bowl until combined, but not frothy.
Heat butter in 9-inch skillet or omelet pan until it just sizzles, but not browns.
Add eggs and cook over medium heat.
As omelet cooks, loosen sides of omelet with spatula and tilt pan to let uncooked eggs run underneath.
Cook until lightly brown on bottom and almost dry on top.
Put ham and mushroom filling in middle of omelet.
Fold in half and remove to warm plate.
Serves 3.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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