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Trash Can Omelet

by Paula Deen's Kitchen, Harrah's Cherokee

Ingredients
Eggs, whole, broken-Scrambled-3 each
Ham, diced small-1 TBS
Onions, diced-small 1 TBS
Peppers green, diced small-1 TBS
Spinach, baby 1 TBS
Jalapeno, sliced 1 TBS
Mushrooms, sliced 1 TBS
Bacon pieces-1 TBS
Sausage Andoullie or country 1- TBS
Tomato, diced smALL-1 TBS
Butter 2 TBS
Cheese, shredded Jack-cheddar blend-1 TBS

Instructions
  1. Heat 8" omelet pan to heat melted butter
  2. Add all ingredients except cheese and egg
  3. After ingredient has cooked, add egg and stir well
  4. Tilt pan, use spatula to  push liquid under omelet
  5. When most of the liquid has been cooked, flip omelet
  6. Add cheese to top surface, cook for 1 more minute
  7. Slide omelet out on plate and fold in half
  8. Top with more cheese if you like

Notes
This dish originated at Paula Deen's restaurant at Harrah's Cherokee Casino and Resort, by Chef Sean.  On our live Action Station for breakfast.  Many customers come to visit with Chef Sean and enjoy the live entertainment of the, "Trash Can"

 



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