Favorite Omelet

1. 1

   In a small nonstick skillet over medium heat, melt the butter.

2. 2

   Add in the mushrooms, green onions, and ham; stir/saute for 5 minutes, until vegetables are tender; set aside.

3. 3

   In a bowl, whisk the eggs, water, salt, and pepper together.

4. 4

   Heat an 8-inch omelet pan over medium heat.

5. 5

   Add in butter and swirl to coat the bottom of the pan.

6. 6

   When the butter foams, pour in the egg mixture all at once.

7. 7

   Let sit until edges begin to cook, about 20 seconds.

8. 8

   With a spatula, gently lift edges of mixture and tip the skillet to let the uncooked egg mixture flow underneath.

9. 9

   Continue to do this until the top is almost dry, 3-4 minutes.

10. 10

    Spoon mushroom-ham mixture over on half of the omelet; sprinkle with grated cheese.

11. 11

    Fold the other side over to cover.

12. 12

    Let stand a few seconds so cheese can melt.

13. 13

    Turn out onto a warmed plate.

No additional tips available.