Seasoned Ham Omelet
1 medium green pepper, chopped
½ cup cooked ham, diced
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1 Tablespoon butter
¼ cup milk
½ pouch (1 ounce) Garlic and Herb dip mix
1 cup (4 ounces) shredded cheddar cheese
Place green pepper, ham, onion, mushrooms and butter in a nonstick skillet and cook until tender. Remove the vegetables from the skillet and set aside. In a medium bowl, beat eggs with the milk and dip mix, then pour into the skillet. Cook over medium heat until eggs are set. Spoon the vegetable mixture over the omelet and top with half of the cheese. Fold the omelet over the filling and top with remaining cheese. Cover for 1-2 minute and cook until cheese is melted. Serve.
Note: Bacon and Onion Dip Mix (or any other flavor dip mix)can be used in place of Garlic and Herb Dip Mix.