Breakfast Omelet 
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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.