3 eggs
2 tbsp. half & half
2 tbsp. minced chives
1/2 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. olive oil
1/2 cup chopped fully cooked ham
2 tbsp. chopped green pepper
2 tbsp. chopped tomato
2 fresh mushrooms, sliced
2 tbsp. shredded cheddar cheese
2 tbsp. shredded mozzarella cheese

In a small bowl, beat the eggs, cream, chives, garlic powder 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.

Sprinkle with ham, green pepper tomato and mushrooms. When eggs are completely set, remove from heat and fold omelet in half. Sprinkle with cheeses; cover for 1 to 2 minutes or till melted.

Makes 1 to 2 servings.

Submitted by: Karen LaValley