Recipe - Elliott Goulds Western Omelet

One half cup Scallions; chopped
5 tablespoon Butter
One half cup Chopped green bell pepper
1 cup Canned corn; drained
Three fourths cup Ham; minced
8 Eggs
One half cup Milk
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
2 lg Beefsteak tomatoes
1 Loaf French bread; cut 1
inch thick

Brown scallion and green pepper in butter; add corn and ham. Keep turning
with a spatula, browning lightly. Remove to a warm place. Beat together
eggs, milk, salt and pepper. Heat large skillet; pour in egg mixture as
soon as eggs starts to set, spread the hamvegetable mixture on top. Loosen
edge of eggs with spatula and carefully fold omelet in half. Slide onto
serving platter. Serve at once with thick slices of beefsteak tomatoes and
French bread. Eat at once it's delicious. Serve 4. Note: If skillet is
not large enough for 8 eggs, divide egg and vegetable mixture in half and
use two skillet.
Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
7, 1998