| | Directions | | In skillet melt butter; add and saut onions, mushrooms, ham and chicken bouillon for one minute. Beat eggs with fork; add milk, salt and pepper. Pour into skillet and stir. When partially set, add cheese and stir until cheese melts and omelet is still moist. |
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| Ingredients | | - |  | Serves: 4 to 5 |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons onions, chopped |
| - | | 1 can mushrooms (2 ounce can) |
| - | | 1/4 cup diced ham |
| - | | 1/4 teaspoon chicken bouillon |
| - | | 6 eggs |
| - | | 1/4 cup milk |
| - | | 1/2 teaspoon Salt |
| - | | 1/8 teaspoon white pepper |
| - | | 1/3 cup Cheddar or Swiss cheese, shredded |
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