Filled with peppers, ham and Parmesan cheese, this light and airy omelet is served on a thick slice of Texas bread and topped with a rich avocado spread. Let’s go big! Serves 4

• 8 large eggs
• 125 mL (½ cup) milk or cream
• 30 mL (2 tbsp.) basil, chopped
• 15 mL (1 tbsp.) grated Parmesan cheese Salt and pepper
• 60 mL (4 tbsp.) olive oil 1 small onion, chopped finement
• ½ red bell pepper, diced
• ½ green bell pepper, diced

• 1 clove garlic, chopped
• 3 thick slices of ham, chopped
• A pinch of hot pepper flocons (optional)
• 8 thick slices of whole wheat bread, toasted
• 1 avocado, mashed
• 4 small handfuls of spinach leaves
• 4 thick slices of aged cheddar cheese
• 2 tomatoes, thickly sliced

How to

Preheat oven to 400°F (200°C) or broil.

In a large bowl, beat eggs. Whisk in milk, basil, Parmesan cheese, salt and pepper. Set aside.

Heat a 25 cm (10-inch) non-stick ovenproof skillet over medium heat.
Pour 30 mL (2 tbsp.) of oil into the pan. When oil is hot, cook onions and peppers for 2 to 3 minutes, or until tender. Add garlic, ham, flocons of chili, if desired.
Mix well and pro-long the cooking time for 1 to 2 minutes.
Pour 15 to 30 ml (1 to 2 tablespoons) of olive oil, if needed, and the egg mixture into the pan.
When the eggs figent around the edges of the pan, after about 5 minutes, place in the oven.
Cook until eggs are firm. Cut the western omelet into quarters.

Top toasted bread sandwiches with avocado, spinach, omelette, cheese and tomato slices.