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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I created this recipe for my 15-year-old son, who has a ravenous appetite. He couldn't believe I was able to fill his plate so quickly. It's a simple combination of ingredients that imparts the best of flavors. -Jackie Kelly, Maple Shade, New Jersey Ingredients:
1/2 cup chopped onion |
1/2 cup diced green pepper |
1 tablespoon plus 4 teaspoons butter, softened and divided |
1 cup cubed fully cooked ham |
1 tablespoon minced fresh parsley |
4 eggs |
salt and pepper to taste |
4 slices bread, toasted |
Directions:
1. In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast. Yield: 2 servings.
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