8 large eggs
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 tsp dried onion flakes
1/2 tsp hot sauce, optional
1 tbsp butter
1 medium tomato, chopped
1/3 cup finely chopped lean cooked ham
In a mixing bowl, using a fork, beat the eggs, oregano, basil, salt, pepper, garlic powder, onion flakes, and hot sauce only until blended.
Melt the butter in a medium nonstick skillet or omelet pan. Add the above mixture to the pan. As omelet cooks gently lift the edges of the omelet with a spatula, tilting pan so uncooked mixture flows under the cooked mixture. Continue until the eggs are set.
Gently loosen the omelet with a large spatula and slide onto serving plate. To serve, divide the omelet into 4 to 5 equal portions and serve while hot.
1/2 tsp basil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 tsp dried onion flakes
1/2 tsp hot sauce, optional
1 tbsp butter
1 medium tomato, chopped
1/3 cup finely chopped lean cooked ham
In a mixing bowl, using a fork, beat the eggs, oregano, basil, salt, pepper, garlic powder, onion flakes, and hot sauce only until blended.
Melt the butter in a medium nonstick skillet or omelet pan. Add the above mixture to the pan. As omelet cooks gently lift the edges of the omelet with a spatula, tilting pan so uncooked mixture flows under the cooked mixture. Continue until the eggs are set.
Gently loosen the omelet with a large spatula and slide onto serving plate. To serve, divide the omelet into 4 to 5 equal portions and serve while hot.
file photo for reference
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