Ingredients
1/2 cup chopped onion1/2 cup diced green pepper1 tablespoon plus 4 teaspoons butter, softened and divided1 cup cubed fully cooked ham1 tablespoon minced fresh parsley4 eggsSalt and pepper to taste4 slices bread, toasted
Preparation
In a large nonstick skillet, saute onion and green pepper in 1 tablespoon butter until tender. Stir in ham and parsley. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; cut into wedges. Spread each slice of toast with 1 teaspoon remaining butter. Serve omelet wedges on toast.
