Elliott gould's western omelet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Scallions; chopped |
| 5 | tablespoons | Butter |
| ½ | cup | Chopped green bell pepper |
| 1 | cup | Canned corn; drained |
| ¾ | cup | Ham; diced |
| 8 | Eggs | |
| ½ | cup | Milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | larges | Beefsteak tomatoes |
| 1 | Loaf French bread; cut 1 inch thick | |
Directions
Brown scallion and green pepper in butter; add corn and ham. Keep turning with a spatula, browning lightly. Remove to a warm place. Beat together eggs, milk, salt and pepper. Heat large skillet; pour in egg mixture as soon as eggs starts to set, spread the ham-vegetable mixture on top. Loosen edge of eggs with spatula and carefully fold omelet in half. Slide onto serving platter. Serve at once with thick slices of beefsteak tomatoes and French bread. Eat at once -- it's delicious. Serve 4. Note: If skillet is not large enough for 8 eggs, divide egg and vegetable mixture in half and use two skillet.
Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 7, 1998