I needed a change up on my traditional morning breakfast of granola. This omelet did the trick.
Ham and Pepper Omelet
1/2 medium bell pepper, diced
1/2 C ham, diced
8oz mushrooms, sliced
2 tsp. minced onion
milk, to taste
pepper, to taste
1/2 C cheddar/Monterrey jack cheese, shredded
In a medium skillet, saute ham, mushrooms, bell peppers, and onion, until veggies are tender and ham is warmed. Remove and set aside.
Meanwhile, combine eggs and milk to desired mixture. Season with pepper.
Spray the same skillet you used to saute the veggies with non-stick cooking spray. Heat over medium heat until warmed.
Pour half of the egg mixture into the skillet. Cover and allow the egg to cook.
Then top with the veggie mix and the cheese, placing these toppings on half of the egg. Fold the egg over the top, cover and cook again until cheese is melted.
Repeat for second omelet.
This recipe is linked to Simply Delicious Sunday.