50+ Friends Club Cookbook -- Eggs and Cheese -- Stuffed Omelet

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Stuffed Omelet

From the Kitchen of: Kathleen

6	lg	eggs
2	tbsp	milk
2	tbsp	butter
1	c	ground cooked ham
1/2	c	toasted cashew nuts, finely chopped
2	cloves	garlic, finely chopped
1/2	c	red onion, finely chopped
1-1/2	tbsp	soy sauce
	dash	black pepper

Melt half the butter in a non-stick skillet and add the garlic and onions. Cook about 10 minutes, add the nuts and soy sauce, cook about 2 minutes more. Remove to a bowl and keep warm.
Beat the eggs with milk and black pepper until fluffy.
Pour half the egg mixture into the skillet and cook over medium heat to make an omelet, lifting the edges to allow the eggs to run underneath and cook until firmly set and lightly browned.
Add remaining butter to skillet and pour in the remaining egg mixture to make another omelet.
Place half the mixture in the bowl and half of the chopped ham on each of the two omelets. Fold in half and serve while hot.
These will be large omelets, Cut in half to serve 4 people.