All the Stuffings Omelet



  1. 2 eggs
  2. 4 tablespoons cream or 4 tablespoons evaporated milk
  3. 14 teaspoon salt
  4. 1 pinch pepper
  5. 1 tablespoon butter
  6. 1 tablespoon butter
  7. 1 tablespoon red pepper (chopped)
  8. 1 tablespoon green pepper
  9. 1 tablespoon green onion (chopped)
  10. 2 tablespoons fresh tomatoes (diced)
  11. 4 -5 slices fresh mushrooms
  12. 14 cup cooked ham (diced)
  13. 2 slices bacon (cooked & crumbled)
  14. 12 cup cheddar cheese (shredded)


  1. You will need 2 (7-inch) nonstick frying pans.
  2. In the first pan, melt the 1 tablespoon of butter.
  3. When hot, put all the vegetables and the ham and bacon in the pan to cook till crispy tender (do not put cheese in yet).
  4. In the second pan, put the tablespoon of butter in and heat till hot.
  5. While heating, combine eggs, milk, salt and pepper.
  6. Using a fork, beat about 25 to 30 strokes.
  7. Put egg mixture in pan with butter.
  8. As the eggs start to set, start pushing the eggs to the center and let the uncooked portion come to the outside.
  9. When almost all eggs are set except small part in the center, put half the cheese in on top of the eggs, sprinkling all over the eggs.
  10. If the veggies are done cooking, set them off the fire and turn eggs over or flip them (I can't do that, I have to turn them).
  11. Then put the veggies on top of the eggs and sprinkle remaining cheese on the veggies.
  12. As you slide the omelet off on a plate ,turn one side of the omelet over the other side, covering the veggies and making a half moon shape with veggies on the inside.
  13. Makes 1 man-size helping or 2 women-size helpings.