This omelet, wrapped in a tortilla shell, is stuffed with a variety of fabulous fillings. If you like Mexican food and have a good appetite, this dish will appeal to you.
- 1/4 cup chopped fresh tomato
- 2 large mushrooms, sliced
- 2 tablespoons finely chopped green or sweet red pepper
- 1 tablespoon diced onion
- 3 eggs
- 1/4 cup 2% milk
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon dried basil
- Pepper to taste
- 4 fresh spinach leaves
- 2 slices cheddar cheese
- One 10-inch flour tortilla
- 2 slices deli ham
- 1 cup (4 ounces) shredded cheddar cheese, divided
- Sour cream and salsa, optional
- Cooking spray
In a 10-inch nonstick skillet coated with nonstick cooking spray, sauté the tomato, mushrooms, green pepper and onion until tender; remove and set aside. In a small mixing bowl, beat the eggs, milk, parsley, basil and pepper. Pour into the skillet, and cook over medium heat. As the eggs set, lift the edges, letting the uncooked egg flow underneath. When the eggs are set, top with the spinach, cheese slices and tortilla. Invert the pan to flip the omelet; return the omelet to the pan, tortilla-side down. Place the ham and sautéed vegetables on one side of the omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over the filling. Cover and let stand for 1 1/2 minutes or until the cheese is melted. Remove from the heat. Top with the remaining shredded cheese. Serve with salsa and sour cream if desired.
Recipe reprinted by permission of Bonshaw Breezes Bed and Breakfast. All rights reserved.
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