Utah Omelet

Contributed by Carol Nield

Utah Omelet
2 eggs (use egg whites)
2 Tablespoons 2% milk (Use lowfat)
1/4 tsp salt (I am trying to cut back on salt so it tasted a little salty to me)
1 Teaspoon Olive Oil
2 Tablespoons diced green pepper
3 Tablespoons diced ham (I didn't put ham in mine cuz I try not to eat my brothers.  I have a pig valve!)
1 oz. Havarti cheese, shredded (not sure if this is legal, but it is so creamy and good!)
Put eggs, milk and salt and beat till frothy.  Put oil in pan, add egg mixture and when it looks set add green peppers.  Do not stir.  Push one edge of egg into center of pan, while tilting the pan to allow liquid egg to flow onto the pan surface.  Repeat all around till there is no liquid left.  When omelet is nearly done,sprinkle ham and cheese on top.  Fold over, remove from pan.  I think these were so good cause of the cheese so hope I am somewhat legal!