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Breakfast Omelet
3 Eggs 1/4 cup Milk 1 Tbsp Ham 1 Tbsp Onion 1 Tbsp Green Bell Pepper 1 Tbsp Mushroom 1 Tbsp Tomato 1 Tbsp Mild Cheddar Cheese 1 Tbsp Monterey Jack Cheese 1 Tbsp Butter 1/8 tsp Salt 1/8 tsp Black Pepper Add the milk to the eggs and whisk until frothy. Melt butter in a nonstick pan over medium heat. Add the ham, onion, bell pepper, mushroom and tomato to the pan and sautee’ for one minute. After one minute add the eggs. Once the bottom of the eggs starts to solidify gently pull the edges and allow the uncooked portion to fill in the space. Add the salt, pepper and cheese. Fold the omelet onto a plate and serve. |