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“MUSHROOM & HAM & CHEESE OMELET” IS IN:

MUSHROOM & HAM & CHEESE OMELET 
Works well diner style. With home fries and homemade toast or rye toast. I like my rye toast served with real butter not the fake stuff. A few mugs of coffee, milk, strawberry flavored for the kiddo's or hot chocolate on those cold winter months on the mountain, skiing, trekking, snowmobiling, water park, hockey, you name it. Juice too.

I would prefer to make the omelet with more fresh veggies then like tomatoes, bacon or sausage (they offer maple flavored sausage too for the breakfast sausage I'm thinking of) instead of ham, diced onions, garlic chopped, spinach, artichoke hearts, maybe a bit of sun dried tomatoes if you cannot find fresh heirloom this type of the year. Indoor garden you wanted? Indoor garden you shall have! No carrots but eggplant please. Broccoli. Please don't forget the broccoli pieces. CAN BE FROZEN!

4 eggs
diced ham (can be leftovers from the night before or even a store bought diced ham package)
shredded Parmesan cheese
shredded Mozzarella or cheddar cheese
1 cup sliced white mushrooms
non-stick cooking spray or oil

Heat skillet on medium heat. Scramble together ingredients and pour them into the skillet. Turn down the heat and cook for a bit.

Flip omelet on its side, so bring sides together when halfway done and cook for a bit more. Then flip the omelet on its other side and cook for 1 minute longer to make sure there is no gooey, goop left in the center.

Submitted by: Storm Newton-Watters

 

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