Ingredients for Cheese & Vegetable Omlete

1 - Nine Eggs
2 - One Small Onion ( diced )
3 - 1/2 Green Pepper ( diced )
4 - 1/2 Red pepper ( diced )
5 - Two Potatoes diced & Microwaved for Five minutes ( covered )
6 - One Cup Fresh Mushrooms ( diced )
7 - 8 Slices ham ( diced )
8 - 4 strips Bacon ( diced )
9 - One Cup Spinach ( chopped )
10 - Salt to taste
11 - Pepper to taste
12 - Garlic Powder to taste
13 - Salad Supreme to taste
14 - lots of Cheese

How to Prepare :

In a skillet, saute the onions, peppers, potatoes, Mushrooms, ham and bacon.  Season with salt, pepper, garlic powder and Salad Supreme to taste, about 8 minutes.  Add the chopped spinach and saute for 1-2 minutes more. Remove from heat and set aside till needed.  Crack nine eggs in a bowl, and whisk together until thoroughly mixed. Spray a large, 13 inch pan (Mark used an All-Clad 13 inch French stainless steel fry pan) with non-stick spray and set heat on low.  (Mark likes to cook his omelets on very low heat) Pour eggs into skillet and cover with a lid. Bring omelet up to a low heat slowly, never letting the omelet bubble. Shake pan occasionally to make sure the eggs are not sticking.) Cook omelet until the eggs begin to firm up. Ours took about 15 to 20 minutes.  When egg solidify at about 95%, with two large spatulas, flip the egg over.  Turn the heat off, but do not remove the pan from the burner. Add the filling and cheese. Flip one side of the egg over to form the omelet and remove to a large platter. Sprinkle more cheese on top.  Slice omelet up into serving size pieces, and pour sausage gravy over the top of your omelet. Serve at once with Hash browns and toast!  Feeds a crowd!