Big Ben Recipe

Time20m

Serves1

Four-egg omelette stuffed with ham, onions, green peppers, sautéed mushrooms, and monterey jack cheese.

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Ingredients

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1
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped onions, green bell peppers, and sliced mushrooms. Sauté until the vegetables are soft, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
2
Whisk the Eggs
In a large bowl, crack the four eggs and whisk them until well blended. Season with a pinch of salt and pepper.
3
Cook the Omelette
In the same skillet, heat the remaining tablespoon of olive oil or butter over medium heat. Pour in the whisked eggs and let them cook undisturbed for about 3-4 minutes, or until the edges begin to set.
4
Add the Fillings
Once the edges are set, sprinkle the sautéed vegetables, diced ham, and shredded Monterey Jack cheese evenly over one half of the omelette.
5
Fold and Serve
Carefully fold the other half of the omelette over the fillings. Let it cook for another 1-2 minutes until the cheese has melted. Slide the omelette onto a plate and serve immediately.