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Recipe Name: Western Omelet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cheese/eggs Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 4

6 Eggs
1/4 Teaspoon(s) Black pepper
1 Onion
1 Sized green bell pepper
1 4 oz sliced ham
1 8 oz mushrooms
2 Tomatoes
Salad oil
parsley sprigs for
In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup
waterand 1/2 tsp. salt until blended.Dice onion,green bell pepper and
ham.Cuteach mushroom in half.Cut tomatoes into wedges. In a 12" skillet
overmedium high heat,in 1 tbsp. hot salad oil cook onion,green bell
pepperand 1/4 tsp. salt until tender.Add ham and heat through.Remove to
smallbowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms
untilgolden.Remove to another bowl;keep warm. In the same skillet over
mediumheat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook
untilset around edges.With metal spatula,gently,lift edge as it
sets,tiltingto allow uncooked portion to run under the omelet.Shake
skillet,occasionally,to keep omelet moving freely in the pan.When
omelet is setbut still moist,spoon ham mixture over half the omelet.
Tilt skilletand,with spatula,fold omelet in half;slide onto heated
platter.Top withmushrooms.Garnish platter with parsley sprigs and
tomato wedges.Makes 4servings. Converted by MMCONV vers. 1.40Posted to
MealMaster Recipes List, Digest #152Date: Sat, 1 Jun 1996 16:48:24
-0500From: (S.Pickell)

Nutrition (calculated from recipe ingredients)
Calories: 188
Calories From Fat: 125
Total Fat: 14g
Cholesterol: 279mg
Sodium: 297.4mg
Potassium: 286.5mg
Carbohydrates: 5.6g
Fiber: 1.2g
Sugar: 3g
Protein: 10.3g

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