Western Omelet

2 tsp butter
2 tsp olive oil
1 tsp chopped shallot
1/4 green or red bell peppers, chopped
1/2 oz. baked ham, chipped or chopped finely
1 tsp parsley
black pepper to taste
2 eggs
salt and pepper to taste
1/2 oz cheddar cheese, grated (about 2 tablespoons)

In small skillet, melt 1 tsp butter and 1 tsp oolive oil. Saute shallots and peppers until they are soft. Add ham and parsley. Saute briefly to warm ham. Season with pepper. Remove from heat.

In larger skillet, melt remaining 1 teaspoon obutter and 1 teaspoon oil over low heat. Break eggs into a bowl. Whisk eggs with 1 teaspoon water and salt and pepper. Pour mixture into skillet. Keep heat low. Cook eggs wthout stirring until they begin to bubble up, 4-5 minutes. Place ham mixture and grated chees on one half of omelet. When most of the liquid egg has set, fold in half voer filling to close omelet. Cook briefly to melt cheese. Serve.

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