Ingredients
1 medium green pepper, chopped1/2 cup chopped fully cooked ham1 small onion, chopped1 can (4 ounces) sliced mushrooms, drained1 tablespoon butter6 large eggs1/4 cup whole milk1 tablespoon minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar or process American cheese
Preparation
In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter.
