This is my variation of a Western Omelette that makes a great Sandwich. This amount serves 6-8 but it can easily be adapted to feed more or less people as you need. I used left over ham from Easter dinner which made it very tasty. Put your favorite condiment on your toast and you have one hearty and filling sandwich. I like mustard on mine but you can add what ever you like.
- 1 green pepper, diced
- 1 small onion, diced
- 2 cups of chopped ham
- 12 eggs
- 1/4 cup water
- bit of oil or butter
- 2 cups grated cheese, what ever you have on hand, I used cheddar this time
- salt and pepper to taste
- 12-16 slices of toast
- favorite condiments
- In a large 12" skillet, saute the pepper in a bit of oil or butter until the onion is soft and transparent on medium heat. Adding the ham when the vegetables are cooked.
- Beat the eggs together with the water.
- Add to the hot pan, moving the edges of the egg mixture to the center so the bottom of the eggs cook.
- Put the lid on your skillet and cook a few minutes until the eggs set.
- Add the cheese and put the lid back on and remove the skillet from the heat so the eggs don't burn.
- Cut into pieces to fit your toasted bread.
*Tip - with making this large amount, I found it best to set the top of the egg mixture under a broiler for a few minutes before adding the cheese. Other wise the bottom gets to dark and the top doesn't set properly because of the amount of eggs.