Karen's Recipes

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Frank's Western Omelet

Servings: 3

You’ll need:
1/3 cup chopped lean ham
1/4 cup chopped onion
1/2 cup chopped white button mushrooms
1 Tbsp finely chopped Jalapeno
1/2 Tbsp. light butter
1 Tbsp. olive oil
About 1 tsp. garlic powder (1/4 tsp. per omelet)
3 Tbsp. low fat milk
1/2 cup low fat mozzarella cheese, shredded
Salt and pepper to desired taste
Non-stick cooking spray
6 large eggs (2 eggs per omelet)

In a ten inch skillet add olive oil and light butter. Melt butter over medium/high heat. Add ham, onions, mushrooms and jalapeno and cook for about 10-15 minutes, until mushrooms begin to brown. Remove mixture and set aside.

In a small mixing bowl whisk 2 eggs, 2 Tbsp. low fat milk and 1/4 tsp. garlic powder…salt and pepper to desired taste. Spray buttery non-stick cooking spray covering bottom of skillet and cook each omelet separately over medium heat and repeat this step for all three omelets: Pour egg mixture into heated skillet making sure it completely covers the entire bottom of the pan. Gently add 1/3 of sauteed meat/veggie mixture to one half of egg layer and then sprinkle 1-1/2 Tbsp. of low fat shredded mozzarella cheese all around. When egg begins to become firm on the bottom and can be lifted up on the mixture-less side with a spatula then fold in half over mixture gently. Cook another 5 minutes and then flip over and cook another 3 minutes.

Serve immediately with a small side of sliced fruit or Frank’s Fried Potatoes and/or some whole wheat toast.

Karen’s Note: The story of how Frank cam to learn how to make an omelet goes like this: Frank was watching an actor in a comical film and the only thing that stuck in his mind is “how this comedian made an omelet”. Therefore, the best ever omelet made by my wonderful spouse Frank!