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ORCHESTRAL OMELET




Source of Recipe


from Maestro David Wiley, Roanoke Symphony Orchestra


List of Ingredients




6 eggs
1/2 cup ham, chopped
1/2 cup red peppers, sliced
1/2 cup mushrooms, sliced
1 cup mild cheddar cheese, shredded
1 Tablespoon oil
2 Tablespoon margarine


Recipe



Heat oil in a small skillet, adding peppers, ham and mushrooms. Saut� until tender.

Melt butter in a large skillet. Crack and whisk eggs in a bowl. Place in skillet, and let eggs cook on one side. Flip eggs and let cook on other side. Once both sides are done, cover eggs with saut�ed mixture and cheese. Flip one half of eggs over the other creating the omelet.

Remove from direct heat and let cheese melt. ENJOY!