This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
Beat eggs together in a bowl; season with salt and pepper.
Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Per Serving: 320 calories; protein 20.5g; carbohydrates 5.5g; fat 24.5g; cholesterol 412.4mg; sodium 793.1mg.
Eating good breakfast to start the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full longer, and not want likely grab a side food out of the vending machine before lunchtime.
Make fruit a morning habit is easy . Simply put the sweetness in your fridge next to the milk or on the table next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.