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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Taken from Nita Mehta's Breakfast Cookbook Ingredients:
4 eggs |
2 tablespoons milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup green pepper, chopped |
1/2 tomato, chopped |
3 -4 mushrooms, chopped |
2 slices ham, chopped |
1/4 cup cheese, grated |
1 tablespoon butter or 1 tablespoon oil |
Directions:
1. Beat eggs with salt pepper and milk until fluffy.
2. Heat butter or oil in an 8in non-stick skillet, keeping the heat low.
3. Pour eggs and roll the pan.
4. Lift edges of omelette and tilt the pan gently to let the liquid egg roll under.
5. Sprinkle green peppers, tomato, mushrooms and ham on top and press gently.
6. Sprinkle with a pinch of salt.
7. Sprinkle cheese and cover pan.
8. Cook 2 minutes on low heat until veggies get steamed and the cheese melts.
9. Serve with vegetable side up.
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