Large Western Omelet

An omelet is always fast, satisfying and tasty. Mix the fried ham, onion and pepper as the filling. Serve with mushrooms and herbs

Ingredients

• Large eggs - 6 pcs.
• Ground black pepper - 1/4 tsp
• Salt
• Olive or other vegetable oil - 3 tbsp l.
• Onions, chopped - 1 pc.
• Diced green pepper - 1 pc.
• Diced ham - 120 g
• Champignons, cut in half - 250 g
• Tomato wedges, chopped basil and a sprig of parsley to garnish.

Directions

1. Beat eggs, pepper, 1/2 tsp in a medium bowl with a whisk or fork. salt and 1/3 cup water. In a large teflon skillet, heat 1 tbsp. l. butter over medium heat. Pour the onion, green pepper and 1/4 tbsp. l. salt. Cook until the onions are golden brown. Place in a bowl and set aside.
2. In the same skillet, heat 1 tbsp. l. butter, pour in the chopped mushrooms and fry until tender. Place in a bowl. In the same skillet, heat 1 tbsp. l. butter, pour the eggs and fry, lifting the edges of the omelet so that the liquid drains and the eggs are well done.
3. Mix onion and ham. Spread the filling over half the omelet.
4. Cover the filling with the free half of the omelet. Cut the finished omelette into 3 parts, sprinkle with fried mushrooms on top. Serve with tomatoes, basil and parsley.