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eggs cream salt pepper butter butter red pepper green pepper green onion fresh tomatoes mushrooms ham bacon Cheddar cheese
Viewed: 35 - Published at: 5 years agoIngredients
- 2 eggs
- 4 tablespoons cream or 4 tablespoons evaporated milk
- 14 teaspoon salt
- 1 pinch pepper
- 1 tablespoon butter
- 1 tablespoon butter
- 1 tablespoon red pepper (chopped)
- 1 tablespoon green pepper
- 1 tablespoon green onion (chopped)
- 2 tablespoons fresh tomatoes (diced)
- 4 -5 slices fresh mushrooms
- 14 cup cooked ham (diced)
- 2 slices bacon (cooked & crumbled)
- 12 cup cheddar cheese (shredded)
Method
- You will need 2 (7-inch) nonstick frying pans.
- In the first pan, melt the 1 tablespoon of butter.
- When hot, put all the vegetables and the ham and bacon in the pan to cook till crispy tender (do not put cheese in yet).
- In the second pan, put the tablespoon of butter in and heat till hot.
- While heating, combine eggs, milk, salt and pepper.
- Using a fork, beat about 25 to 30 strokes.
- Put egg mixture in pan with butter.
- As the eggs start to set, start pushing the eggs to the center and let the uncooked portion come to the outside.
- When almost all eggs are set except small part in the center, put half the cheese in on top of the eggs, sprinkling all over the eggs.
- If the veggies are done cooking, set them off the fire and turn eggs over or flip them (I can't do that, I have to turn them).
- Then put the veggies on top of the eggs and sprinkle remaining cheese on the veggies.
- As you slide the omelet off on a plate ,turn one side of the omelet over the other side, covering the veggies and making a half moon shape with veggies on the inside.
- Makes 1 man-size helping or 2 women-size helpings.
