Western Omelet

6 lg Eggs
1/4 ts Black pepper
1/3 cup water
1/2 tsp. salt
1 sm Onion
1 md Sized green bell pepper
1 pk (4 oz) sliced ham
8 oz Mushrooms
2 lg Tomatoes
4 tbsp oil, divided
Parsley sprigs for garnish
In a bowl,with a wire whisk or fork, beat eggs, black pepper, water
and salt until blended.

Dice onion, green pepper and ham. Cut each mushroom in half. Cut
tomatoes into wedges.

Put 1 Tbsp. oil in a 12" skillet and over medium-high heat, cook
onion, green pepper and salt until tender. Add ham and heat through.
Remove to small bowl; keep warm.

In same skillet, in 1 Tbsp. oil, cook mushrooms until golden in
colour.

Remove to another bowl; keep warm.

In the same skillet over medium heat, heat 2 Tbsp. salad oil. Pour egg
mixture into skillet; cook until set around edges.

With metal spatula, gently lift edge as it sets, tilting to allow
uncooked portion to run under the omelet. Shake skillet occasionally
to keep omelet moving freely in the pan.

When omelet is set but still moist, spoon ham mixture over half the
omelet. Tilt skillet and, with spatula, fold omelet in half; slide
onto heated platter.

Top with mushrooms. Garnish platter with parsley sprigs and tomato
wedges. Makes 4 servings.