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Baked Western Omelet
4 large eggs
1/4 cup of water
4 ounces of cooked ham, cut into thin strips
1 cup of sliced mushrooms
1/2 cup of chopped tomato
1/4 cup of sliced scallions
1/4 cup of chopped green bell pepper
1/8 teaspoon of freshly ground pepper
Preheat oven to 375ºF. Lightly spray a 10 inch glass pan with non stick cooking spray. In a medium bowl with wire whisk, beat eggs with 1/4 cup of water until well blended. Stir in remaining ingredients. With rubber spatula, scrape into prepared pie pan. Bake 20 - 30 minutes until omelet is set, slightly puffed and browned. Cut into four servings and serve at once. 141 calories per serving. Serves 4
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