Comments from the Contributor to Taste of Home: Ham, vegetables and two cheeses are what make this omelet deluxe. It's a hearty meal for one or two.

3		Eggs
2	tbsp	Half-and half cream
2	tbsp	Snipped fresh chives
1/2	tsp	Garlic salt
1/4	tsp	Pepper
1	tbsp	Olive or vegetable oil
1/2	C	Finely chopped fully cooked ham
2	tbsp	Chopped green pepper
2	tbsp	Chopped tomato
2		Fresh mushrooms, sliced
2	tbsp	Shredded cheddar cheese
2	tbsp	Shredded mozzarella cheese

• In a small bowl, beat the eggs, cream, chives, garlic salt and pepper.
• Heat oil in a 10-1/2 in. nonstick skillet; add the egg mixture and cook over medium heat. As the eggs set, lift edges letting uncooked portion flow underneath. Sprinkle with ham, green pepper, tomato and mushrooms. When eggs are set, remove from the heat and fold omelet in half. Sprinkle with cheese; cover for 1-2 minutes or until cheese melts.

  Yield: 1-2 servings.