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Ham, Cheese & Mushroom Omelet

The turkey is all put away – the dishes are done – and it’s the day after Thanksgiving.  I don’t do black Friday sales.  It’s way too crazy!  So I like to have a leisurely breakfast and relish the warmth of the holiday season.   Here is a breakfast that can do just that!  A succulent and savory omelet.

ham-cheese-mushroom-omelet

What you need:

How to Do it:

Melt the butter in a 12 inch skillet.  Add the mushrooms and cook until they are soft and starting to brown.

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Add the ham, cooking until lightly browned.

Beat the eggs with a pinch of salt and pepper and the butter milk.  Pour the mixture over the ham and mushrooms and cover.  Cook on low heat for about 5-10 minutes, until eggs begin to set.  Be careful not to burn the butter!  Keep the heat on low.

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Sprinkle the cheese over the top of the eggs

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and cover until the cheese melts.

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Gently fold the omelet and slice into four wedges.  Serve hot.

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Serves 4

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