Dad’s “Monte Cristo” Omelette

Beat:
3 eggs
Stir in:
4 T. milk
salt and pepper
Melt in an omelet pan or non stick omelet-sized frying pan:
2 T. butter
Pour egg mixture into pan.
As the eggs cook, tip the pan and hold the cooked eggs back so the liquid flows into the bottom of the pan and cooks uniformly.
Add:
1/8 to ¼ C. Monterrey Jack cheese or Tillamook medium cheddar (or any cheese you like)
1/8 to ¼ C. thinly sliced ham & turkey
When Cheese starts to melt fold the omelets in half and flip and continue cooking until egg is cooked through but not dry.
Slide omelet onto a serving plate.
Top with sour cream right down the middle of the length of the omelets.
Strawberry jam or mint jelly or grape jelly.
Sprinkle with powdered sugar.
Eat until full!