Super-Stuffed Omelet

Name: Super-Stuffed Omelet
Ingredients: 1/4 cup chopped fresh tomato; 2 large mushrooms, sliced; 2 tablespoons finely chopped green or sweet red pepper; 1 tablespoon diced onion; 3 large eggs; 1/4 cup 2% milk; 2 teaspoons minced fresh parsley; 1/2 teaspoon dried basil; Pepper to taste; 4 spinach leaves; 2 slices cheddar cheese; 1 flour tortilla (10 inches); 2 slices deli ham; 1 cup shredded cheddar cheese, divided; Sour cream and salsa, optional

15 ingredients

3 steps

Ingredients

1/4 cup chopped fresh tomato
2 large mushrooms, sliced
2 tablespoons finely chopped green or sweet red pepper
1 tablespoon diced onion
3 large eggs
1/4 cup 2% milk
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
Pepper to taste
4 spinach leaves
2 slices cheddar cheese
1 flour tortilla (10 inches)
2 slices deli ham
1 cup shredded cheddar cheese, divided
Sour cream and salsa, optional

Directions

1

In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside.
2

In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla.
3

Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.