Omelets

For the vegetable filling: In a skillet over medium heat, heat the oil. Add pepper, onion, salt, pepper and Italian seasoning and saute until vegetables are just beginning to soften, about 4 minutes. Remove from heat.

In a small bowl, beat the 4 eggs with 1/4 cup milk.

Heat a 10 inch nonstick skillet over medium-low, lower being better. Coat the bottom and 1/2 inch up the sides of the pan with 1/2 teaspoon of canola oil. Pour 1/2 of the egg mixture or 1/2 cup of it into the skillet. Add pepper to taste and cover the skillet with a properly fitting lid. (I don’t salt here as the ham is providing enough saltiness in the omelet for our tastes. If you omit the ham, you may wish to salt the eggs while cooking). Let the omelet cook for a few minutes until egg is set.

Gently shake pan and if egg isn’t sloshy on top, it has set. Another way to test if it is set is to simply touch the surface. If it is still wet, put the cover back on for a couple minutes and wait. You should also keep an eye on the bottom of the egg. If omelet is starting to brown, the heat is too high and you need to lower it.

Once set, sprinkle half of the cheese over the entire surface of egg. Then onto one half of the omelet, add half of the peppers, onions and ham. Put the lid back on the pan for a minute or so to let everything warm back up. When hot, flip the cheesy half (the half without the toppings) over on top of the loaded half. Using a spatula to guide the omelet, slide it off the pan (folded side first so all the goodies don’t fall out) onto a plate. Top omelet with half of the salsa and chopped tomatoes if desired.

Repeat for second omelet.