Smoked Chops-and-Cheese Omelet

Ingredients

• 4 teaspoons butter divided
• 6 large eggs 
• 1 tablespoon parsley fresh chopped
• 0.7 cup gouda cheese shredded
• 2 tablespoons onion finely chopped
• 0.3 teaspoon pepper 
• 2 small plum tomatoes chopped
• 1 lb pork chops smoked chopped
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels
• whisk
• spatula

Directions

1. Cook chopped pork in an 8-inch nonstick omelet pan or heavy skillet with sloped sides over medium-low heat 5 minutes or until thoroughly heated.
2. Add tomatoes and onion, and cook, stirring often, until onion is tender.
3. Remove pork mixture from pan; set aside. Wipe skillet clean with paper towels.
4. Whisk together eggs and next 3 ingredients.
5. Melt 1 tsp. butter in same skillet over medium heat.
6. Pour one-fourth egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook 1 to 2 minutes or until almost set. Flip omelet over.
7. Sprinkle 1 side of omelet with one-fourth each of cheese and reserved chopped pork mixture. Cook 1 minute or until cheese begins to melt. Slide filled side of omelet onto a plate, flipping remaining side of omelet over filling. Repeat procedure 3 times with remaining butter, egg mixture, cheese, and pork mixture.
8. Serve immediately.
9. Note: For testing purposes only, we used Smithfield Smoked Pork Chops. You can substitute 1 (15-oz.) carton garden vegetable flavor egg substitute for eggs, parsley, salt, and pepper.