Smoked Chops-And-Cheese Omelet

• 1 1/4 cups chopped smoked pork chops (about 1 lb.)
• 2 small plum tomatoes, chopped
• 2 tablespoons finely chopped onion
• 6 large eggs
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 teaspoons butter, divided
• 2/3 cup shredded Gouda cheese

1. Cook chopped pork in an 8-inch nonstick omelet pan or heavy skillet with sloped sides over medium-low heat 5 minutes or until thoroughly heated. Add tomatoes and onion, and cook, stirring often, until onion is tender. Remove pork mixture from pan; set aside. Wipe skillet clean with paper towels.
2. Whisk together eggs and next 3 ingredients.
3. Melt 1 tsp. butter in same skillet over medium heat. Pour one-fourth egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook 1 to 2 minutes or until almost set. Flip omelet over.
4. Sprinkle 1 side of omelet with one-fourth each of cheese and reserved chopped pork mixture. Cook 1 minute or until cheese begins to melt. Slide filled side of omelet onto a plate, flipping remaining side of omelet over filling. Repeat procedure 3 times with remaining butter, egg mixture, cheese, and pork mixture. Serve immediately.
5. Note: For testing purposes only, we used Smithfield Smoked Pork Chops. You can substitute 1 (15-oz.) carton garden vegetable flavor egg substitute for eggs, parsley, salt, and pepper.

pork chops, tomatoes, onion, eggs, parsley, salt, pepper, butter, gouda cheese

Taken from www.myrecipes.com/recipe/smoked-chops-and-cheese-omelet (may not work)