2 thin slices ham
3 eggs, scrambled
1 c. grated cheese
2 tbsp. green onion, diced
2 tbsp. green pepper, diced
3 tbsp. butter
2 tbsp. picante sauce
1 tbsp. buttermilk dressing
1 tbsp. mushrooms, diced
1/4 c. broccoli, chopped fine
Dash garlic salt
Dash red pepper, crushed

Melt butter in skillet. On low heat, add vegetables. Stir fry about 1 minute. Separate into 2 equal piles. Place one ham slice over each pile and allow to continue cooking about 1 1/2-2 minutes.

Carefully turn each mixture so that vegetables are on top of ham slices. Add additional butter if necessary before pouring in scrambled eggs.

With egg surface still soft, add cheese. Allow to melt; add buttermilk dressing and picante sauce. Fold in half. Serve omelet.