Title: Western Omelet
Categories: Cheese Breakfast
Yield: 4 Servings
| 6 | lg | Eggs |
| 1/4 | ts | Black pepper Salt |
| 1 | sm | Onion |
| 1 | md | Sized green bell pepper |
| 1 | pk | (4 oz) sliced ham |
| 1 | pk | (8 oz) mushrooms |
| 2 | lg | Tomatoes Salad oil Parsley sprigs for garnish |
In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water
and 1/2 tsp. salt until blended.Dice onion,green bell pepper and ham.Cut
each mushroom in half.Cut tomatoes into wedges. In a 12" skillet over
medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and
1/4 tsp. salt until tender.Add ham and heat through.Remove to small
bowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms until
golden.Remove to another bowl;keep warm. In the same skillet over medium
heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set
around edges.With metal spatula,gently,lift edge as it sets,tilting to
allow uncooked portion to run under the omelet.Shake skillet,
occasionally,to keep omelet moving freely in the pan.When omelet is set but
still moist,spoon ham mixture over half the omelet. Tilt skillet and,with
spatula,fold omelet in half;slide onto heated platter.Top with
mushrooms.Garnish platter with parsley sprigs and tomato wedges.Makes 4
servings. Converted by MMCONV vers. 1.40