Served as breakfast. Vegetarian dish. Speciality: Reduced Carbs diet.

2 Eggs

4 Tablespoons Cream or evaporated Milk

1/4 teaspoon Salt

1 pinch Pepper

1 Tablespoon Butter

For Stuffing

1 Tablespoon Butter

1 Tablespoon Red Peppers (chopped)

1 Tablespoon Green Peppers

1 Tablespoon Green Onions (chopped)

2 Tablespoons fresh Tomatoes (diced)

4-5 slices fresh Mushrooms

1/4 cup cooked Ham (diced)

2 slices Bacon (cooked and crumbled)

May add other Vegetables,

1/2 cup Cheddar Cheese (shredded)

You will need 2 (7 inch) nonstick frying pans. In the first pan melt the 1 Tblsp of Butter,When hot put all the Vegetables and the ham& bacon in the pan to cook till crispy tender (Do not put cheese in yet). In the second pan put the Tblsp of butter in and heat till hot. While heating,Combine Eggs,Milk,salt and pepper. Using a fork beat about 25 to 30 strokes. Put egg mixture in pan with butter. As the eggs start to set start pushing the eggs to the center,and let the uncooked portion come to the outside,When almost all eggs are set,except small part in the center,put Half the cheese in on top of the eggs. Sprinkleing all over the eggs. If the veggies are done cooking,set them off the fire and Turn eggs over,or flip them, (I can't do that) I have to turn them. Then put the veggies on top of the eggs and sprinkle remaining cheese on the veggies,and as you slide the omelet off on a plate turn one side of the omelet over the other side,covering the veggies and making a half moon shape with veggies on the inside. Makes 1 mansize helping or 2 women size helpings.

Preparation time: 15 minutes

Cooking time: 20 minutes

Yields: 1 mansize helping

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