Description
This is my favorite omelet. Ham, cheese, onions and peppers. The perfect Sunday morning omelet.
Ingredients
Units
Scale
- 3 eggs
- 1/2 cup cubed ham
- 1 tablespoon diced onion
- 1 tablespoon diced red pepper
- 1 tablespoon diced green pepper
- 1/2- 3/4 cups shredded cheddar
- 1 tablespoon butter
- 1 tablespoon olive oil
- Pinch of salt
NOTE: For best results, use an 8" Teflon omelet pan with a lid
Instructions
- Dice your onion, red pepper and green pepper.
- Dice your ham (I had some leftover Easter ham I put in a ramekin).
- Beat three eggs with a pinch of salt.
- Shred cheddar cheese (or whatever cheese you have on hand or use sliced cheese).
- Heat butter and olive oil in a pan on low to medium heat.
- Add onions and peppers and cook for 2-3 minutes.
- Add cubed ham and cook another minute or two.
- Pour in the egg and work the spatula around the pan. Push the sides of the omelet in and tilt the pan to let the raw egg fill the gaps (see video).
- Turn the heat down to the lowest possible setting and cover the pan for three minutes. The steam will help fluff up your omelet.
- Remove the lid and shake the pan gently – the omelet should be sliding around. Flip the omelet. Add the cheese and let the omelet cook a minute or two then fold it.
- Serve immediately.
Notes
- I used leftover Easter ham, but you can use the already-packaged diced ham at the grocery store. Just as delicious.
- Use whatever cheese you want! I like cheddar so I used that. American and Swiss would work great too.