4
ounces pork bulk sausage, or cooked ham
2
tablespoons of each, chopped onion and green pepper
4
large eggs
1
tablespoon water
1
to 2 tablespoon butter or margarine
½
cup shredded cheddar cheese
In
a 10-inch non-stick skillet over medium-high heat, saute sausage, onion and
green pepper until sausage is browned and vegetables are crisp-tender. Drain off
fat and transfer to a small bowl; set aside. Preheat oven to broil.
In
a small bowl, beat eggs and water; set aside.
In
skillet over medium heat, melt butter or margarine. Pour egg mixture into
skillet. Stir gently until egg mixture begins to set, about 30 seconds. Continue
cooking until set, but not dry.
Remove
from heat and sprinkle sausage mixture over center of omelet. Using spatula,
lift 1/3 of omelet and fold over meat. Fold opposite side over first fold.
Tilting skillet, slide omelet out of pan onto center of a warm, broiler-proof
plate; sprinkle with cheese. Broil 5 inches from heat source for 1 minute or
until cheese is melted.
Serve
immediately.