From craving to table
Instructions
- 1
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 2
Heat 1 tablespoon of butter and the olive oil in a large nonstick skillet over medium heat.
- 3
Add the diced onion and bell pepper, and sauté for 2-3 minutes until slightly softened.
- 4
Add the sliced mushrooms, and cook for another 3-4 minutes until all vegetables are tender.
- 5
If using, stir in the diced ham and cook for 1 minute.
- 6
Pour the egg mixture over the sautéed vegetables. Stir gently, pushing eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom.
- 7
As the eggs begin to set, sprinkle in the green onions and parsley.
- 8
When the eggs are mostly set but still a little soft on top, dot with the remaining 1 tablespoon of butter, fold the omelette in half, and slide onto a serving platter.
- 9
Cut into wedges and serve immediately.