Two Egg Omelet

Two Egg Omelet

Ingredients:
2 Large eggs, lightly beaten
1-1/2 T Olive oil
1/2 Fresh tomato, chopped
1/8 lb. Cooked ham, chopped
3 oz. Sharp cheddar cheese, shredded
1/8 tsp. Dried oregano leaves
Kosher salt and black cracked pepper to taste
1 Fresh basil leaf for garnish
3 Cherry tomatoes for garnish

Directions:
STEP 1: In a 9? omelet pan or nonstick skillet, heat oil over medium heat until it starts to bubble on the sides.
STEP 2: Pour the beaten eggs into the pan and swirl to distribute evenly. As eggs begin to set, lift edge gently with a spatula and tilt pan to allow uncooked eggs to run underneath.
STEP 3: When eggs are nearly set sprinkle cheese, tomatoes, chopped ham, cheese and oregano across the center of the omelet.
STEP 4: Gently fold omelet in half with a spatula and slide onto a serving plate.
STEP 5: Add seasoning and then garnish with fresh basil and cherry tomatoes.

ADDITIONAL FILLING SUGGESTIONS:
Cooked chopped green, yellow and red peppers
Cooked sliced mushrooms
Cooked chopped onions
Cooked chopped asparagus or broccoli
Shredded crabmeat
Shredded cooked chicken
Black olives
Jalapeno peppers, finely chopped