ST. PADDY’S DAY SHAMROCK OMELETS

Cut the tops and bottoms off the peppers.  Discard the stem and any seeds and chop these pieces into small pieces.  Set aside.

Cut the bodies of the peppers into ½” thick rings.  Discard the seeds from the center of each ring but leave some of the ‘veins’ inside to make the rings have as much of a ‘shamrock shape’ as possible.  You can also chop ring into 1” pieces to use as the ‘stems’ when plating.

Beat the eggs, milk, salt, and pepper in a large bowl.  Add the reserved chopped peppers (not the ‘stem’ pieces, ham, and cheese to the bowl and stir to combine.

Melt 3 tablespoons of the butter in a large nonstick skillet over medium high heat.  Place the rings in the pan in a single layer – note you will probably have to make these omelets in 2 batches.  Cook the rings for 3 minutes on the first side under they begin to soften and lightly brown.  Flip them over. You can also cook the ‘stem’ pieces on the side of the pan, so they also soften for plating.

Spoon the egg mixture into the center of each pepper ring, careful not to add too much so the egg does not run out of the bottom of the ring.  If it does, just let it cook for a bit and then fold it back on to the top of the shamrocks.

Cook for 2-3 minutes on the first side until set and golden brown.  Flip them over and cook for 1-2 minutes on the second side until just cooked through.  Trim any ‘escape egg’ from the edges serve them up on a plate, placed a ‘stem’ piece at the bottom of each shamrock.