Serving Size: 1
|1 tablespoons||green pepper, diced|
|1 tablespoons||red pepper, diced|
|1 tablespoons||red onion, diced|
|2 tablespoons||cheddar cheese, shredded|
|2 tablespoons||ham, diced|
|1 teaspoons||butter, margarine, or cooking oil|
|to taste||salt and pepper|
|1 tablespoons||tomato, diced|
- (Note: Prepare all ingredients including the beaten eggs prior to cooking.)
- Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-tick omelet pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at the edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.
- When the top is thickened and no visible liquid egg remains, fill one half of omelet with fillings. (Put filling on the left side if you’re right handed and the right if you’re a lefty!) With pancake turner, fold omelet in half. Invert to serve…simply turn the pan upside down over the plate, and the omelet will land with its prettiest side up.
- Buttermilk Ranch option: Add 2 Tbs. ranch salad dressing to the egg and water mixture in the pan. Then add filling ingredients as above.
- Jana’s favorite option: Omit and add cooked and crumbled bacon, spinach and mushrooms and black olives to the filling ingredients above.