Catching up....

I've been so busy in the last little while that I didn't have time to update with new recipes. I did try out a few and will add them over the next few weeks, but for now I can share one of my old favorites that is great for a late brunch or a even a light dinner.

Ham & Cheese Omelet

Serves 1 to 2 people (depending on appetite)

Ingredients:

2 or 3 eggs (depending on your appetite)
1/4 cup of milk
1 green onion diced
1/4 cup of diced peppers (I like red)
2 or 3 diced mushrooms
1/4 cup diced ham (I used either deli ham or ham steak)
1/2 cup grated cheddar cheese
a sprinkle of salt & pepper
1/4 to 1/2 tsp of dried parsley flakes
1 tsp oil or few squirts of non-stick spray

Directions:

• Turn your oven on broil to heat up.
  
• Put oil in pan (or spray with non-stick spray)
• Saute the ham and diced veggies in a nonstick frying pan until ham is slightly browned and veggies are cooked. (the pan should be one that can be put in hot oven)
• While ham/veggies are cooking, whisk eggs and milk together in a mixing bowl until frothy. Add salt, pepper & parsley flakes.
• Keep the heat at medium low and pour egg mixture slowly on top of ham & veggies in frying pan. Make sure you cover the complete bottom of the pan completely with the egg mixture.
• Let this cook without stirring until the bottom of the omelet has solidified and browned a bit. You can test this by lifting the edges of the omelet with a plastic spatula.
• Once the bottom is done, take the frying pan and move it to the oven. 
• Turn on oven light and keep a close watch. The top of the omelet will cook quickly. It should only take a few minutes.
• Once top is solid, take pan out of oven using an oven mitt and sprinkle the cheese over the top. Return pan to oven for another minute or so until cheese is melted.
• Slide hot omelet from pan onto serving plate.
• This is good served with toast and sliced tomatoes for a full meal.