This Western Omelet recipes makes 4 servings.
What You Need
• 6 large eggs
• 1/4 teaspoon black pepper
• Salt
• 1 small onion, diced
• 1 medium green bell pepper, diced
• 1 4-oz. package sliced ham, diced
• 1 8-oz. package mushrooms (cut each mushroom in half)
• 2 large tomatoes, cut into wedges
• Salad oil
What To Do
1. Add eggs, black pepper, 1/3 cup water and 1/2 teaspoon salt to bowl and beat until blended.
2. Heat 1 tablespoon salad oil in 12-inch skillet over medium-high heat; cook onion, bell pepper and 1/4 teaspoon salt until vegetables are tender. Add ham and cook until ham is heated through. Remove to small bowl and keep warm.
3. In In same skillet, in 1 tablespoon hot oil, cook mushrooms until golden. Remove to another bowl and keep warm.
4. In same skillet over medium heat, heat 2 tablespoons salad oil. Pour egg mixture into skillet; cook until set around edges. With metal spatula, gently lift edge as it sets and tilt pan to allow
uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan.
5. 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.
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