BREAKFAST OMELET ( Mike Flowers )

BREAKFAST OMELET   ( Mike Flowers )
BREAKFAST OMELET   ( Mike Flowers )

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    ) 3 tablespoons butter

  • 2

    ) 1 1/4 cups sliced mushrooms

  • 3

    ) 1/4 cup finely chopped green onions

  • 4

    ) 1/4 teaspoon hot pepper sauce

  • 5

    ) 1 cup diced smoked ham

  • 6

    ) 6 large eggs

  • 7

    ) 2 tablespoons milk

  • 8

    ) salt, pepper, and garlic powder, to taste

Directions

Melt 2 tablespoons butter in large nonstick skillet. Add mushrooms, onion, and pepper. Cook, stirring occasionally, over medium-high heat until mushrooms are golden brown and tender, 5 minutes. Add smoked ham, cook 1 minute. Set aside. Whisk together eggs, 1 tablespoon butter, salt, garlic powder, and the hot pepper sauce until well blended. Lightly coat 8 inch nonstick skillet with vegetable cooking spray. Over medium-high heat, add half the vegetable mixture. Pour half the egg mixture into skillet. Cook omelet, lifting edges with rubber spatula and allowing uncooked portion of egg to flow underneath, until top is nearly set. Loosen omelet from pan, fold in half and slide onto plate. Keep warm. Repeat with remaining filling and egg mixture. Serves 2 - 3

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