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Elliott Gould's Western Omelet




Source of Recipe


FDU


List of Ingredients




1/2 cup Scallions, chopped
5 tbl Butter
1/2 cup Chopped green bell pepper
1 cup Canned corn, drained
3/4 cup Ham, diced
8 x Eggs
1/2 cup Milk
1/2 tsp Salt
1/4 tsp Freshly ground black pepper
2 lrg Beefsteak tomatoes
1 loaf French bread, cut 1 inch thick

Recipe



* Brown scallion and green pepper in butter; add corn and ham. Keep turning with a spatula, browning lightly. Remove to a warm place. Beat together eggs, milk, salt and pepper. Heat large skillet; pour in egg mixture as soon as eggs starts to set, spread the ham-vegetable mixture on top. Loosen edge of eggs with spatula and carefully fold omelet in half. Slide onto serving platter. Serve at once with thick slices of beefsteak tomatoes and French bread. Eat at once - it's delicious. Serve 4.
* Note: If skillet is
not large enough for 8 eggs, divide egg and vegetable mixture in half and use two skillet.