INGREDIENTS:1 oz. red pepper strips
1 oz. green pepper strips
1 oz. sliced black olives
2 oz. diced cooked ham
¼ oz. chopped green onion
½ oz. shredded Parmesan cheeseDIRECTIONS:1. Beat. For each omelet, beat together two eggs and two tablespoons water with a dash of salt and pepper and/or your favorite herb or seasoning until blended.
2. Pour. In 7 inch to 10 inch omelet pan over medium-high heat, heat 1 teaspoon butter or cooking oil (or use cooking spray) until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges.
3. Push. With a spatula, carefully push cooked portions at edges toward center so that uncooked portions can reach hot pan surfaces. Tilt pan and move cooked portions as necessary.
4. Fill. When top is thickened and no visible liquid egg remains, top with prepared filling. Use 1/3 to ½ cup of each filling ingredient per two-egg omelet. All filling ingredient should be fully cooked before preparation. Refrigerator cold items should be heated or warmed to room temperature prior to service.
5. Fold. With spatula, carefully fold omelet in half.
6. Serve. Invert omelet onto plate with quick flip of the wrist or slide from pan onto plate.
SERVINGS:1 servingThis filling can be used for a two-egg omelet or a four-ounce ladle filled with whole egg product (frozen or liquid.)From:PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD
