Mushroom Omelet Sandwich

1. 1

   Beat the eggs and milk in a medium bowl with a wire whisk. Season with salt and black pepper. Heat 1 tsp of the oil in a small nonstick skillet on medium heat. Cook the ham and mushrooms until golden brown. Remove from the pan.

2. 2

   Pour 1/4 of the egg mixture into the pan and sprinkle with 1/4 of the onions. Cook, turning once, until set. Top with 1/4 of the ham and mushrooms and fold over. Remove from the pan. Keep warm. Repeat with the remaining oil, eggs, onions, ham and mushrooms.

3. 3

   Butter the bread and arrange the lettuce over 4 slices. Top with the omelets, then the remaining bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.