Smoked Chops-And-Cheese Omelet

1. 1

   Cook chopped pork in an 8-inch nonstick omelet pan or heavy skillet with sloped sides over medium-low heat 5 minutes or until thoroughly heated. Add tomatoes and onion, and cook, stirring often, until onion is tender. Remove pork mixture from pan; set aside. Wipe skillet clean with paper towels.

2. 2

   Whisk together eggs and next 3 ingredients.

3. 3

   Melt 1 tsp. butter in same skillet over medium heat. Pour one-fourth egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook 1 to 2 minutes or until almost set. Flip omelet over.

4. 4

   Sprinkle 1 side of omelet with one-fourth each of cheese and reserved chopped pork mixture. Cook 1 minute or until cheese begins to melt. Slide filled side of omelet onto a plate, flipping remaining side of omelet over filling. Repeat procedure 3 times with remaining butter, egg mixture, cheese, and pork mixture. Serve immediately.

5. 5

   Note: For testing purposes only, we used Smithfield Smoked Pork Chops. You can substitute 1 (15-oz.) carton garden vegetable flavor egg substitute for eggs, parsley, salt, and pepper.

* Per serving · 4 servings · Values may vary.