DSCF0472Every Saturday morning when I ask my husband…”Jay…What do you want for breakfast?” I get the same answer “OMELET!” I don’t know why I ask….

Here is one of his favorite and mine too.


Serving: 1 serving

  • 2 eggs
  • 1 slice of  Roasted Turkey breast ham
  • 1 slice of American cheese
  • scallions (white and green) finely chopped
  • Mushrooms finely chopped
  • Diced fresh tomatoes
  • Diced fresh green pepper
  • salt and pepper to taste
  • Non-stick cooking spray.

In a small bowl beat 2 eggs, set aside. Lightly coat a medium nonstick skillet with cooking spray and heat the skillet over medium heat . Add the green peppers and scallions, cook until tender and remove from the heat to a bowl. Spray the skillet again with oil and add the eggs swirling to evenly cover the bottom of the pan. Cook until set. Using an spatula  lift the eggs up and let the runny uncooked egg flow underneath. Spoon the cooked scallion and peppers, the tomatoes, mushrooms, turkey ham and cheese  onto half of the omelet, fold over, and slide onto a serving plate. sprinkle with salt and pepper to taste.











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