Western Omelet
By:
Updated: January 4, 2011
Western Omelet
6 lg Eggs
1/4 ts Black pepper and salt
1/3 c Water
1 sm Onion
1 md Sized green bell pepper
1 pk (4
oz) sliced ham
1 pk (8 oz) mushrooms
2 lg Tomatoes
Salad oil
Parsley sprigs for garnish
In a bowl, with a wire whisk or fork, beat eggs, black pepper, 1/3 cup water
and 1/2 tsp. salt until blended.
Dice onion, green bell pepper and ham.
Cut each mushroom in half.
Cut tomatoes into wedges.
In a 12" skillet over medium high heat, in 1 tbsp. hot salad oil cook onion, bell pepper and 1/4 tsp. salt until tender. Add ham and heat through.Remove to small bowl;keep warm.
