3

  Eggs

  1/4 tsp

  Butter

  1 Tbsp

  Heavy Whipping Cream (use skim milk or water to reduce fat content)

  1 Tbsp

  Diced Sun Dried Tomato

  1 Tbsp

  Diced Deli Style Sweet Red Peppers

  2 - 3 Tbsp

  Diced Ham or (cooked Bacon, Sausage or Mushrooms)

  2 Tbsp

  Diced Green pepper

  2 Tbsp

  Diced Onion

  1/4 cup

  Kraft's Shredded Style Mexican 4 Cheese 

  Salt and Pepper to taste

  1.  In small frying pan add small amount of butter and heat Onion, Green Pepper, Sweet

       Red Peppers, Sun Dried Tomato.  Right before adding mix to Omelet add the Ham

       or other filling heat until warm. 

  2.  In bowl add eggs, 1/2 tsp butter, heavy whipping cream and salt and pepper.

  3.  Whip egg mixture with wire wisk until fluffy. 

  4.  Preheat 10" frying pan and coat with non-stick cooking spray.  I add a small amount

       or butter to pan before cooking but this can be eliminated if desired.

  5.  Add egg mixture to heated pan.  To make the omelet look nice while egg is cooking

       push cooked egg towards center allowing non-cooked egg to come to the edges of

       the pan.   Continue pushing smaller amounts of cooked egg towards center until no

       there is no longer any more non-cooked egg.  Cover and finish cooking so there is no

       raw egg showing. 

  6.  Sprinkle Cheese evenly to 1/2 of the omelet

  7.  Add Onion mixture to the 1/2 of omelet with the cheese

  8.  Fold the plain side of the omelet over, add a small amount of cheese or other

       garnish to top and serve immediately.