Western Omelet by Videojug Team

You will need


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■ 6 large eggs
■ ¼ tsp black pepper
■ salt
■ 1 small onion
■ 1 medium sized green bell pepper
■ 1 pack 112g sliced ham
■ 1 pack 224g mushrooms
■ 2 large tomatoes
■ salad oil
■ parsley sprigs for garnish


Serves:
4 servings


Step 1: Beat the batter

In a bowl, beat the eggs, black pepper, 1/3 cup of water, and 1/2 teaspoon of salt using a wire whisk or fork until blended.





Step 2: Dice and slice ingredients

Dice the onion, green bell pepper, and ham. Cut each mushroom in half and tomatoes into wedges.


Step 3: Cook the omelet

In a 12-inch skillet, heat in 1 tablespoon of salad oil over medium high heat, then cookthe onion, green bell pepper and 1/4 teaspoon of salt until tender. Add ham and heat through. Remove to a small bowl, keeping it warm. In the same skillet, put in 1 tablespoon of hot oil, then cook the mushrooms until golden. Remove to another bowl, keeping it warm. In the same skillet, put in 2 tablespoons of salad oil. Pour in the egg mixture, then cook until set around the edges. With a metal spatula, gently lift the edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake the skillet occasionally to keep the omelet moving freely in the pan. When the omelet is set but still moist, spoon the ham mixture over half of the omelet. Tilt the skillet and fold omelet in half with a spatula.


Step 4: Top, garnish, and serve

Slide the omelet onto a heated platter. Top with mushrooms, then garnish the platter with parsley sprigs and tomato wedges, making 4 servings.