2 oz of chopped breakfast sausage, cooked
2 oz of chopped bacon, cooked
2 oz of diced ham
2 oz of cheddar cheese
3 large eggs, cracked, and whipped
2 tbsp of margarine, vegetable oil, or butter
In your 10 inch, non stick skillet, heat your oil. Add your meats and simmer for 1 minute. Add your egg and tilt the skillet as the eggs cook, lifting the edge to allow the excess egg to flow off of the top. When the omelet looks 2/3rd done, flip in the pan to cook the rest of the egg.