| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
French |
Breakfast, Celebrity |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Scallions; chopped |
| 5 |
tb |
Butter |
| 1/2 |
c |
Chopped green bell pepper |
| 1 |
c |
Canned corn; drained |
| 3/4 |
c |
Ham; diced |
| 8 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
lg |
Beefsteak tomatoes |
| 1 |
|
Loaf French bread; cut 1 inch thick |
INSTRUCTIONS
Brown scallion and green pepper in butter; add corn and ham. Keep turning
with a spatula, browning lightly. Remove to a warm place. Beat together
eggs, milk, salt and pepper. Heat large skillet; pour in egg mixture as
soon as eggs starts to set, spread the ham-vegetable mixture on top. Loosen
edge of eggs with spatula and carefully fold omelet in half. Slide onto
serving platter. Serve at once with thick slices of beefsteak tomatoes and
French bread. Eat at once -- it's delicious. Serve 4. Note: If skillet is
not large enough for 8 eggs, divide egg and vegetable mixture in half and
use two skillet.
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
7, 1998
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