BAKED HAM AND CHEESE OMELET

4 large eggs
1/4 cup water
1/2 teaspoon salt
3/4 cup sliced scallions, green and white part (or 1/2 cup minced yellow or white onion)
1 cup diced cooked ham
1 red bell pepper, seeded and cut into rings (or green bell pepper)
3/4 pound Jarlsberg cheese, cut into 1-inch cubes (or Swiss cheese or Monterey Jack)
Chopped fresh parsley (or any other fresh leafy herb you might have such as dill or basil) (optional, for garnish)

Preheat oven to 400 degrees F.

In a medium bowl, whisk together the eggs, water and salt; set aside.

Melt the butter in heavy, oven-proof skillet. Saute the scallions, ham and pepper for 3 to 4 minutes, until bright green (or soft if using another type).

Pour the egg mixture over them and sprinkle with the cheese cubes.

Bake, uncovered, for 15 to 20 minutes, until the egg mixture is set and the cheese is melted. Garnish with chopped parsley.

Makes 4 servings
Adapted from source: The Best Casserole Cookbook Ever by Beatrice Ojakangas