2 tablespoons milk
salt and pepper to taste
1 tablespoon olive oil or vegetable oil
1-2 tablespoons butter
1/2 cup ham, cooked and finely chopped
2 tablespoons onion, chopped
2 tablespoons green pepper, chopped
2 mushrooms, sliced
2 tablespoons tomato, chopped (optional)
2 tablespoons cheddar cheese, shredded
2 tablespoons mozzarella cheese, shredded
Directions: In a skillet, saute ham, onion, green pepper and mushrooms in butter for 6 to 8 minutes or until tender. Add tomatoes about 2 to 3 minutes after vegetables. In a small bowl, beat eggs and milk, salt and pepper. Heat oil in 10-1/2 inch non-stick skillet, add the egg mixture and cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with ham and vegetable mixture. When eggs are set, remove from heat and fold omelet in half. Sprinkle with cheeses, cover for 1 to 2 minutes or until cheese melts. Yields 1 to 2 servings.
Notes: When my brothers are home, we make this omelet recipe for the rest of the family. Turns out so good it's like eating out.