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Favorite Omelet

Source of Recipe

From "The Big Book of Breakfast" by Maryana Vollstedt


Recipe Introduction

"This classic omelet with mushrooms, ham, and cheese is a favorite with everyone. The Broiled Tomato Slices complement the flavors of the filling."

List of Ingredients

Filling:
◦ 2 teaspoons butter
◦ 2 medium mushrooms, trimmed and coarsely chopped
◦ 2 green onions, including some tender green tops, chopped
◦ � cup chopped cooked ham or cooked crumbled bacon
◦ 2 to 3 tablespoons grated Cheddar cheese

Omelet:
◦ 3 large eggs
◦ 1 tablespoon water
◦ ⅛ teaspoon salt
◦ Freshly ground pepper
◦ 1 teaspoon butter
◦ Broiled Tomato Slices (recipe follows)


Recipe

To make the filling:
In an 8-inch nonstick skillet over medium heat, melt butter. Add mushrooms, green onions, and ham and saut� until vegetables are tender, about 5 minutes. Set aside.

To make the omelet:
In a medium bowl, whisk together eggs, water, salt, and pepper to taste. Heat an 8-inch omelet pan or nonstick skillet over medium heat. Add butter and swirl to coat bottom of pan. When butter foams, pour in egg mixture all at once. Let set until edges begin to cook, about 20 seconds. With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry, 3 to 4 minutes.

Spoon mushroom and ham mixture over one half of the omelet, and sprinkle with grated cheese. Fold the other side over to cover. Let stand for a few seconds to allow cheese to melt. Turn out onto a warmed plate. Garnish with Broiled Tomato Slices and serve.

Serves 1






❧ Broiled Tomato Slices:

◦ 1 large tomato, thickly sliced
◦ Salt and freshly ground pepper
◦ Grated Parmesan cheese

Preheat broiler. On a lightly sprayed or oiled baking sheet, arrange tomato slices. Sprinkle with salt, pepper, and cheese to taste. Broil until cheese melts, about 4 minutes.

Makes 4 slices