Western Omelet Sandwich

1/2 cup chopped onion
1/2 cup diced green pepper
1 tablespoon butter or margarine
1 cup diced fully cooked ham
1 tablespoon minced fresh parsley
4 eggs
Salt and pepper to taste
4 slices bread, toasted and buttered

In a large skillet over medium heat, saute onion and green pepper in butter until tender. Add ham and parsley. Beat eggs; pour into skillet.

As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Cut into wedges; serve on toast. Makes 2 servings.