Carole's Western Omelet

5 Fresh eggs
1 T water
2 or 3 shakes of Tabasco
1/2 c diced onion
1/2 cup diced red sweet pepper
1/2 cup diced lean ham
1/2 loosely packed shredded Fontina cheese
1 T unsalted butter
1 T olive oil

Saute onion, pepper and ham in a small skillet sprayed with non-stick oil. Meanwhile whisk eggs, water and Tabasco together in a bowl (copper bowl if available to incorporate more air into the eggs). Heat a medium skillet to medium heat and add oil and butter until frothy. Add eggs all at once. Stir the center of the eggs with the flat of a fork to allow some of the cooked egg to rise up. Let it sit for a little until you can lift an edge to allow the liquid to flow under the cooked egg. Begin to shake the pan until the omelet is moving freely in the pan. While the surface is still shinny add the onion, pepper, ham mixture to the center. Sprinkle the cheese over and fold one edge of the omelet over the filling. Allow to cook a few seconds longer continuing to shake the pan so that it doesn't stick. Divide and roll the finished omelets onto plates.
Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user FIRSTSOPRANO1.