Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter.
Time 20m Yield 1 Number Of Ingredients 7 Steps:
Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes. Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.
Time 25m Yield 1-2 serving(s) Number Of Ingredients 13 Steps:
In a small bowl, beat the eggs, pinch baking powder, cream, onions, garlic salt and pepper (if not using the garlic salt, season with regular salt). Heat butter in a 10-inch skillet over medium-high heat; add in the egg mixture. As the eggs set; lift the edges with a spatula, letting uncooked portion flow underneath. Sprinkle with ham, green peppers, tomato and mushrooms. When eggs are set (but moist), remove from heat, and fold omelet in half. Sprinkle with both cheeses; cover the frypan for about 1-2 minutes or until cheese has melted. Serve immediately.
Time 35m Yield 1 Number Of Ingredients 10 Steps:
Heat vegetable oil in a skillet over medium heat; cook and stir onion, ham, potatoes, tomatoes, green onions, and garlic in the hot oil until potatoes are tender, 15 to 20 minutes. Transfer vegetable mixture to a plate. Pour eggs into the same skillet and season with salt and pepper. Tilt skillet until eggs cover the entire bottom; cook over low heat until eggs are set in the middle, about 5 minutes. Spoon about 1/4 cup vegetable mixture onto 1 side of the omelet; sprinkle half the Cheddar cheese over vegetable mixture. Fold the other half of omelet over the filling. Top omelet with remaining Cheddar cheese.
