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1. In a medium bowl, whisk together the eggs and salt. Set the mixture aside. 2. In a medium 10-inch nonstick skillet, heat 1 tablespoon of butter over medium-high heat. When the butter is foaming, add the onions and fresh mushrooms. Season lightly with salt and pepper and stir to coat in the butter. 3. Once the mushrooms and onions have become lightly browned, add the ham and pickled jalapeno peppers and cook, stirring occasionally for about two minutes until the vegetables are tender and the ham warmed through. Transfer the mixture to another medium bowl. 4. Reduce the heat under the skillet to medium-low. While you are reducing the heat on the skillet, combine the slightly cooled cooked vegetables and ham with the whisked eggs into one bowl. 5. Add ½ tablespoon butter and swirl to coat the pan. Whisk 1/4 of the egg and vegetable mixture into the skillet. Cook without touching until the eggs around the edges of the pan are set, which should take about one minute. Using a spatula, slightly pull the edge of the omelet in towards the center and while holding the spatula in place, tilt the pan so that the egg runs to the empty side of the skillet. Repeat this around the edge of the whole circle until the surface of the omelet is nearly set but still shiny (No runny egg should travel when you tilt the pan). 6. Sprinkle 2 oz of the grated cheddar cheese and 1.5 oz of sour cream in the middle of the omelet. 7. Cover the skillet with a lid and cook until the egg is set and the cheese is melted, which should take about one to three minutes. Run the spatula around the edges, then fold the omelet in half over the cheese and sour cream. 8. Slide the omelet onto a plate and drizzle sour cream to taste over the top of the omelet. 9. Repeat steps 1-8 with the remaining ingredients to make an additional three omelets. 10. And the most important step, ENJOY! Our colossal omelet is sure to tickle your tastebuds and is made with cage-free eggs and stuffed with ham, onions, fresh mushrooms, pickled jalapeno peppers, cheddar cheese, and sour cream. INGREDIENTS • 16 large eggs • 5 tablespoons unsalted butter • 1 small onion, finely chopped • 6 oz of fresh button or bella mushrooms, cleaned and coarsely chopped • 4 oz pickled jalapeno pepper rings • 8 oz of Virginia ham or ham steak, coarsely chopped • 8 oz cheddar cheese, freshly grated • 8 oz. sour cream • Salt to taste • Pepper to taste EAT IN POWERED BY: South of the Border Omelet Serves 4 people. 28 VUENJ.COM

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