1 medium green pepper, chopped
1/2 cup chopped fully cooked ham
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon butter
1/4 cup milk
1 package Debbie's Garlic Galore Dip Mix1 cup (4 ounces) shredded cheddar or process American cheese
In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk and Garlic Galore Dip Mix. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter. Yield: 4 servings.