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Ham and Cheddar Omelette Recipe

Simon & Schuster
Ingredients
 
8 eggs
Kosher salt and freshly ground pepper
2 tbsp butter
1 cup (6 oz/185 g) diced country ham
H cup (2 oz/60 g) coarsely grated sharp Cheddar cheese
 
Makes 4 servings

In a bowl, whisk together the eggs, 1 tablespoon water, and a pinch each of salt and pepper. Continue whisking until the eggs are nice and frothy.

Melt the butter in a 12-inch (30-cm) nonstick frying pan over medium-high heat. Pour in the egg mixture cook until the eggs just begin to set, about 1 minute. Using a heatproof rubber spatula, gently stir the eggs around the pan, letting any uncooked egg run onto the bottom of the pan. When no more raw egg is visible, stop stirring and let the eggs cook until set. Sprinkle the ham and Cheddar over the top then, using a spatula, gently fold the omelet in half. Use the spatula to slide the omelet onto a warmed serving platter, cut crosswise into 4 pieces, and serve right away.

 

 

 

 

 

 

 

 

 

 

 

 

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