1/2 c. scallions
5 tbsp. butter
1/4 c. green peppers, chopped
1 c. canned corn, drained
3/4 c. diced ham
8 eggs
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 lg. tomatoes
1 loaf French loaf bread cut into thick slices

Brown scallions and green peppers in butter, then add corn and ham. Keep turning with the spatula until brown lightly and then remove to a warm place.

Beat together eggs, milk, salt and pepper. Heat large skillet and pour in egg mixture, as soon as the eggs start to set; spread the ham- vegetables mixture on top. Loosen the edge of the eggs with spatula and carefully fold omelet in half and slice into serving platter.

Serve at once with thick slices of tomatoes and French bread.