Chicago Omelet

• 3 eggs
• 3 Tbsp. water
• 3/8 tsp. salt
• 1/8 tsp. white pepper
• 1 oz. diced ham
• 1 oz. sliced mushrooms
• 1 tsp. chopped parsley
• 1 1/2 tsp. chopped chives
• 1/4 tsp. tarragon
• 2 Tbsp. butter

1. Place an 8-inch omelet pan over moderate heat.
2. Do not overheat or butter will smoke and burn.
3. Beat eggs, water, salt and pepper thoroughly with a fork.
4. Add remaining ingredients, except butter. When pan is hot, add butter and stir around quickly to coat bottom of pan.
5. Pour in egg mixture and shake pan with one hand, stirring mixture with the other.
6. An omelet should remain soft and creamy in the center.
7. To turn out of pan, hold handle.
8. If a filling is used, place a small amount in upper half of omelet.
9. Raise pan to a 45u0b0 angle and using a fork, start to roll omelet from the top down. Turn onto a warm plate and serve immediately.
10. Makes 1 serving.

eggs, water, salt, white pepper, ham, mushrooms, parsley, chives, tarragon, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529497 (may not work)