Ingredients
1/4 cup chopped fresh tomato2 large mushrooms, sliced2 tablespoons finely chopped green or sweet red pepper1 tablespoon diced onion3 large eggs1/4 cup 2% milk2 teaspoons minced fresh parsley1/2 teaspoon dried basilPepper to taste4 spinach leaves2 slices cheddar cheese1 flour tortilla (10 inches)2 slices deli ham1 cup shredded cheddar cheese, dividedSour cream and salsa, optional
Preparation
In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside.
In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla.
Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.
