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Title: Bernice Morris' French Omelet
Categories: Pork, Dairy, Cheese, Vegetables
Yield: 2 servings
2 lg Eggs
4 lg Egg whites
1/4 c Milk
1/8 ts Salt
1/8 ts Pepper
1/4 c Diced fully cooked ham
1 tb Chopped onion
1 tb Chopped green pepper
1/4 c Shredded Cheddar cheese
Whisk together first 5 ingredients.
Place a 10" skillet coated with cooking spray over
medium heat. Pour in egg mixture. Mixture should set
immediately at edges. As eggs set, push cooked portions
toward the center, letting uncooked eggs flow
underneath. When eggs are thickened and no liquid egg
remains, top 1 half with remaining ingredients. Fold
omelet in half. Cut in half to serve.
Bernice Morris, Marshfield, Missouri
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Puffin is the grouse of the sea.
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