International House Of Pancakes Colorado Omelet
Posted by: Elaine  Tue, 4 May 2004, at 9:49 a.m.
I

1/4 C. diced sweet onions
1/4 C. diced bell pepper
1/4 C. diced tomatoes (optional)
1/4 C. diced cooked lean ham
3/4 C. finely shredded Cheddar cheese (reserve 1/4 cup for garnish)
1/4 C. diced lean bacon (fried and drained)
1/3 C. sliced small breakfast sausage links (fry and drain)
1/3 C. shredded roast beef or dice roasted beef from the deli
3 - 4 eggs, beaten (measuring one cup)
1/8 C. water
1/4 tsp. salt
1 T. butter

In a saucepan on medium low heat melt butter and add onions and bell peppers. Stir until onions and pepper are soft but not browned. Add diced ham and stir until the ham is limp and heated through. Immediately remove from heat and set aside.

In a mixing bowl add eggs, water and salt, beat and stir well. Set aside.

Heat a 12-inch fry pan on medium low heat, add a little oil (1 teaspoon) or spray with a nonstick vegetable spray. A nonstick pan works great.

Place egg mixture in pan and sprinkle with onions, bell pepper, ham, tomato if you wish, sausage, bacon, and 1/2 of the roast beef, and 1/2 cup of the shredded cheese.

Place a lid on until omelet starts to set. Immediately remove lid and fold omelet from the sides to the middle. If this is difficult, fold in half. Sprinkle with the rest of cheese and roast beef.

Serve with a side order of salsa, hot sauce or sour cream with a little diced green onion.