Ingredients
1 tablespoon olive oil3 eggs2 tablespoons half-and-half cream2 tablespoons minced chives1/2 teaspoon garlic salt1/4 teaspoon pepper1/2 cup finely chopped fully cooked ham2 tablespoons chopped green pepper2 tablespoons chopped tomato2 fresh mushrooms, sliced2 tablespoons shredded cheddar cheese2 tablespoons shredded part-skim mozzarella cheese
Preparation
In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon the ham, green pepper, tomato and mushrooms over one side; on one side and sprinkle with cheeses; fold other side over filling. Invert omelet onto a plate to serve.
