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ORCHESTRAL OMELET




Source of Recipe


from Maestro David Wiley, Roanoke Symphony Orchestra


List of Ingredients




6 eggs
1/2 cup ham, chopped
1/2 cup red peppers, sliced
1/2 cup mushrooms, sliced
1 cup mild cheddar cheese, shredded
1 Tablespoon oil
2 Tablespoon margarine


Recipe



Heat oil in a small skillet, adding peppers, ham and mushrooms. Sauté until tender.

Melt butter in a large skillet. Crack and whisk eggs in a bowl. Place in skillet, and let eggs cook on one side. Flip eggs and let cook on other side. Once both sides are done, cover eggs with sautéed mixture and cheese. Flip one half of eggs over the other creating the omelet.

Remove from direct heat and let cheese melt. ENJOY!