Ingredients
- Filling:
- 2 teaspoons butter
- 2 medium mushrooms, trimmed and coarsely chopped
- 2 green onions, chopped
- 1/2 cup chopped cooked ham (or cooked crumbled bacon)
- 2 -3 tablespoons grated cheddar cheese
- Omelet:
- 3 large eggs
- 1 tablespoon water
- salt
- pepper
- 1 teaspoon butter
Directions
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In a small nonstick skillet over medium heat, melt the butter.
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Add in the mushrooms, green onions, and ham; stir/saute for 5 minutes, until vegetables are tender; set aside.
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In a bowl, whisk the eggs, water, salt, and pepper together.
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Heat an 8-inch omelet pan over medium heat.
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Add in butter and swirl to coat the bottom of the pan.
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When the butter foams, pour in the egg mixture all at once.
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Let sit until edges begin to cook, about 20 seconds.
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With a spatula, gently lift edges of mixture and tip the skillet to let the uncooked egg mixture flow underneath.
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Continue to do this until the top is almost dry, 3-4 minutes.
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Spoon mushroom-ham mixture over on half of the omelet; sprinkle with grated cheese.
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Fold the other side over to cover.
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Let stand a few seconds so cheese can melt.
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Turn out onto a warmed plate.