Ham And Mushroom Omelette
|Cooked ham||1⁄2 Cup (8 tbs), chopped|
|Minced onion||1 Teaspoon|
|Canned mushrooms||3 Ounce, chopped (1 Can)|
|Chopped parsley||1 Teaspoon|
|Cold water||1 Tablespoon|
|Oleo/Butter||1 1⁄2 Tablespoon|
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.