Instructions: In a medium-sized skillet, heat the olive oil and saute the mushrooms. Add the seasoned salt and a sprinkle of the red peppers. Saute for about 1 minute more, then add a splash of the sherry. Remove from heat and set aside.

Heat a 14-inch, covered omelette pan on medium heat. In a medium sized bowl, beat together the 6 eggs, 4 egg whites, and dash salt. Add the vegetable oil to the hot omelette pan, then add the beaten egg mixture.

Lift the edges and let the uncooked eggs run under. Cover and repeat until the egg mixture is nearly cooked. Add the reserved mushrooms, the ham, and spinach to one half of the omelette. Flip the other half of the omelette over the vegetables and cover until the center is heated through.

Remove from heat and cut into fourths. Place one fourth on each serving plate and spoon the Lemon-Dill Sauce over each serving. Garnish with the parsley and strips of the bell peppers. Serve immediately.

Lemon-Dill Sauce:
In the top of a double boiler, melt the butter over simmering water. Stir in the flour, herbs, red peppers, and salt. Whisk in the milk and continue to whisk until the sauce begins to thicken. In a small bowl, combine the lemon juice and egg yolks and slightly beat together. Add the lemon juice mixture to the sauce, stirring constantly. Continue to cook, stirring occasionally, for about 15 minutes. Add more milk, if needed, to make the sauce a thin consistency. Keep warm in a water bath.

YIELD: 4 SERVINGS

THE OAKS BED & BREAKFAST INN
CHRISTIANSBURG, VIRGINIA

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