• 1 Tbsp butter
  • 6 eggs
  • ¼ cup milk
  • 1 small can of sliced and drained mushrooms, chopped until fine
  • 1 cup of shredded cheddar cheese
  • 1 package of Gourmet Spinach Dip Mix


  • In a 12-inch skillet, cook at low heat the green peppers, ham, onion, and mushrooms in the butter until tender, then remove them from the skillet.
  • In a bowl, beat the eggs with the milk and slowly add in the package of Gourmet Spinach Dip Mix.
  • Pour mixture into the skillet and cook over low-medium heat.
  • Once the eggs start to set, spoon the vegetable mixture over half the omelet, and top the other half with some of the cheese.
  • Fold omelet in half after filling it and sprinkle top with the remaining cheese.
  • Reduce heat to low and cover for 1-2 minutes until the cheese melts, then serve.