Denver Omelet Scramble

Denver Omelet Scramble 2 tbsp. butter 1 medium onion, chopped 1 green pepper, seeded and chopped 4 oz. fresh mushrooms, chopped 1½ cups fully-cooked ham, diced 10 eggs, slightly beaten Splash of water 1 cup (4 oz.) Cheddar cheese, shredded (optional) In a large non-skillet over medium-high heat, melt the butter. Sauté the onion, pepper and mushrooms for 3-4 minutes or until the vegetables begin to soften. Add the ham and continue to cook until the veggies are soft. Lower heat to medium-low. In a bowl, beat the eggs with water. Pour the eggs into the skillet and cook and scramble the eggs until they are no longer runny and are as done as you like. Sprinkle with cheese if desired. Serve!