Tuesday, November 21, 2017

Heavenly Omelet for 2

July 24, 2007
  • omelet.jpg

  • 4 large eggs

  • 3 Tablespoons cream (or half and half)

  • 2 Tablespoons snipped fresh chives (or scallions–minced)

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon pepper

  • 1 Tablespoon oil

  • 1 cup chopped ham (can use cooked sausage)

  • 3 Tablespoons chopped green chilies

  • 3 Tablespoons tomato, diced

  • 2 oz. fresh mushrooms, sliced thinly

  • 4 Tablespoons shredded cheddar cheese

  • 2 Tablespoons shredded mozzarella cheese

*more snipped chives for garnishing top of omelet

  ~In a bowl, beat the eggs, cream, chives, garlic salt, and pepper.

  In a large skillet over medium heat, heat oil.  Pour egg mixture into skillet. 

As the eggs set, lift edges–letting uncooked portion flow underneath to cook. 

Sprinkle with ham, chilies, tomato & mushroom. 

When eggs are totally set, remove from the heat and fold omelet in half. 

Sprinkle with cheeses and cover for 2 minutes until melted and gooey. Garnish with additional snipped chives, if desired.



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