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Western Omelet (Mothers Day)

Source of Recipe

Marla


List of Ingredients

Mother's Day Western Omelet



6 lg Eggs
1/4 ts Black pepper
-Salt to taste
1/3 c Water
1 sm Onion, diced
1 md Sized green bell pepper, diced
1 pk (4 oz) sliced ham, diced
1 pk (8 oz) mushrooms, halved
2 lg Tomatoes, cut into wedges
-Salad oil
-Parsley sprigs for
-garnish
.


Recipe



In a bowl, using a wire whisk or fork, beat eggs, black pepper, salt, and water until blended.

In a 12" non-stick skillet over medium high heat, cook onion, and pepper. Add ham and heat through; Place mixture in a small bowl and set aside; keep warm.

In same skillet, cook mushrooms until golden. Remove to another bowl; keep warm.

In the same skillet over medium heat, pour egg mixture into skillet and 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