Governor's omelete for a crowd

Yield: 1 servings

Measure Ingredient
2 eaches Eggs
\N \N Bacon, crisp, crumbled
\N \N Onion, diced
\N \N Bell pepper, diced
\N \N Cooked ham, diced
\N \N Celery, diced
1 tablespoon Mayonnaise
\N \N Salt and pepper (optional)
\N \N Tomatoe, diced
\N \N Pimento, diced
\N \N Chedder cheese, grated
\N dash Worcestershire sauce
\N \N Cucumber, diced
\N \N Pear, diced
\N \N Mushrooms, sauteed, diced
\N \N * Any other grated cheeses on hand.
\N \N Jalapeno peppers, diced
\N \N Olives, diced
\N \N Avacado, diced
\N \N Romano cheese, grated*





Put the eggs, mayonnaise, Worcestershire sauce, salt and pepper in bowl and mix until the mayonnaise is desolved into the egg. Put in a pitcher or bottle for easy pouring. Put a non-stick pan treated with Pam or a little dab of butter or a little bit of vegetable oil on medium heat. Pour enough egg mix into the pan to cover the bottom of the pan. When the egg mix is just about firm, put a selection of one or more of the fillings on one side of the egg. Fold the omlete over and cook for about a minute before serving. Notes: The number of fillings is limited only by your imagination and supples. When I was served this type omlete at the Pennsylvania Governor's mansion, there were 25 different fillings. This is a great way to serve custom made omletes to a large group. The egg mixture will be firm so that it folds and can be served from the pan without breaking up.

Submitted By EARL SHELSBY On 02-23-95

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