Omelet Quesadilla

1 c. sliced fresh mushrooms

2 Tbs. chopped onion

2 eggs, beaten

2 Tbs. chopped fresh tomato

2 10-inch flour tortillas

4 slices thin lean ham

1/2 c. shredded Mexican blend or cheddar cheese

3 Tbs. salsa

In a small skillet coated with nonstick spray, sauté mushrooms and onion until tender. Add eggs and tomato. Cook and gently stir over medium heat until egg mixture is completely set.

Place one tortilla in a large ungreased skillet. Top with ham, egg mixture, cheeses, and other tortilla. Cook over medium heat, turning once, until lightly browned on both sides and cheese is melted.

Cut into 4 wedges. Serve with salsa.

2 servings