Western Omelette

Western Omelette

(2 servings)

• 3 large eggs
• 1 Tablespoon butter
• 1/4 cup ham - minced
• 2 Tablespoons onion - chopped
• 2 Tablespoons green pepper - chopped

First, melt a Tablespoon of butter in medium frying pan over medium heat and saute the onion and green pepper until tender. Add the ham pieces.

Add the beaten egg. As the egg starts to set, left the edges of the omelette with a spatula so uncooked egg flows under to get cooked. When almost completely set, fold the omelet in half. Turn off the heat. Let the omelette set one minute before serving so the inside cooks through.

If desired, you could place 1/4 cup of shredded cheese over 1/2 of the omelette before folding. Or use 2 overlapping pieces of American cheese for a mid-America greasy spoon diner style Western Omelette.