Categories: Breakfast, Omelet

Ingredients

• Filling:
• 2 teaspoons butter
• 2 medium mushrooms, trimmed and coarsely chopped
• 2 green onions, chopped
• 1/2 cup chopped cooked ham (or cooked crumbled bacon)
• 2 -3 tablespoons grated cheddar cheese
• Omelet:
• 3 large eggs
• 1 tablespoon water
• salt
• pepper
• 1 teaspoon butter

Directions

1. In a small nonstick skillet over medium heat, melt the butter.

2. Add in the mushrooms, green onions, and ham; stir/saute for 5 minutes, until vegetables are tender; set aside.

3. In a bowl, whisk the eggs, water, salt, and pepper together.

4. Heat an 8-inch omelet pan over medium heat.

5. Add in butter and swirl to coat the bottom of the pan.

6. When the butter foams, pour in the egg mixture all at once.

7. Let sit until edges begin to cook, about 20 seconds.

8. With a spatula, gently lift edges of mixture and tip the skillet to let the uncooked egg mixture flow underneath.

9. Continue to do this until the top is almost dry, 3-4 minutes.

10. Spoon mushroom-ham mixture over on half of the omelet; sprinkle with grated cheese.

11. Fold the other side over to cover.

12. Let stand a few seconds so cheese can melt.

13. Turn out onto a warmed plate.

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