Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| 4 larges | Croissants |
| 8 larges | Eggs |
| ½ cup | Milk |
| \N pinch | Salt |
| \N pinch | Pepper |
| 4 teaspoons | Butter |
| 4 slices | Boiled ham; finely shaved or diced |
| ½ cup | Cheddar cheese; shredded |
In a mixing bowl, combine eggs, milk, salt, and pepper. In a small nonstick skillet, melt 1 tspn butter over med. heat. Pour about ¼ of the egg mixture into the hot skillet. Top with 1 slice of ham and ¼ of the cheese. Cook until firm on the bottom, loosen edges, and fold over and press down firmly with a spatula. Continue cooking until the omelet is firm throughout. Remove to a platter. Repeat with remaining mixture, until you have four omelets.
Slice the croissants in half sandwich style, and toast. Place each omelet on a croissant half and top with remaining croissant half.
Source: TPA Trib, 2/16/95