6 lg Eggs
1/4 ts Black pepper
pinch of Salt
1/3 c Water
1 sm Onion
1 sm Sized green bell pepper
1 sm Sized red bell pepper
1 pk (4 oz) sliced ham
1 pk (8 oz) mushrooms
2 lg Tomatoes
-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 and red 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, green bell pepper and 1/4 tsp. salt until tender. Add ham and heat
through. Remove to small bowl; keep warm.
In same skillet,in 1 tbsp. hot oil, cook mushrooms until golden. Remove to
another bowl; keep warm.
In the same skillet over medium heat, heat 2 tbsp. salad oil. Pour egg
mixture into skillet; cook until set around edges.
With metal spatula, gently lift edge as it sets, tilting to allow uncooked
portion to run under the omelet. Shake skillet, occasionally, to keep omelet
moving freely in the pan. When omelet is set but still moist, spoon ham mixture
over half the omelet. Tilt skillet and, with spatula, fold omelet in half;
slide onto heated platter.
Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges.
Makes 4 servings.