Open-Faced Ham and Cheese Omelette
Omelettes are an easy breakfast for kids to make, but you will need a nonstick pan so it slides out easily onto the plate.
Servings: 1
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 422 |
| pro | 26 g |
| total fat | 32 g |
| sat. fat | 17 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 449 mg |
| sodium | 768 mg |
| % RDI: | - |
| calcium | 25% |
| iron | 13% |
| vit A | 33% |
| vit C | 47% |
| folate | 30% |
-
1 tbsp (15 mL) butter
Half small onion, chopped
1/4 cup (50 mL) chopped sweet green pepper
1/4 cup (50 mL) chopped cooked ham or smoked turkey
2 eggs
1 tbsp (15 mL) water
Pinch each salt and pepper
1/4 cup (50 mL) shredded Cheddar cheese
2 tsp (10 mL) chopped fresh parsley (optional)
Preparation:
1. In small nonstick skillet, melt half of the butter over medium heat; fry onion, green pepper and ham, stirring, for 3 to 5 minutes or until vegetables are softened. Scrape into small bowl.
2. In separate bowl, whisk together eggs, water, salt and pepper. In same skillet, melt remaining butter over medium-low heat; pour in egg mixture and cook for about 2 minutes or until almost set, tilting pan slightly and using spatula to push cooked egg into centre and allow uncooked egg to flow underneath.
3. Sprinkle with ham mixture and cheese; cover and cook for 1 to 2 minutes or until egg is set and cheese is melted. Sprinkle with parsley (if using).
2. In separate bowl, whisk together eggs, water, salt and pepper. In same skillet, melt remaining butter over medium-low heat; pour in egg mixture and cook for about 2 minutes or until almost set, tilting pan slightly and using spatula to push cooked egg into centre and allow uncooked egg to flow underneath.
3. Sprinkle with ham mixture and cheese; cover and cook for 1 to 2 minutes or until egg is set and cheese is melted. Sprinkle with parsley (if using).
Additional Information
- Variations
Open-Faced Potato and Cheese Omelette: Replace green pepper and ham with 1/2 cup (125 mL) diced peeled cooked potato. Sprinkle with parsley and pinch paprika.
Open-Face Bacon and Tomato Omelette: Omit green pepper. When adding cheese, sprinkle with 1/4 cup (50 mL) diced cherry tomato and 2 tbsp (25 mL) crumbled cooked bacon.
Source
Canadian Living Magazine: March 2008
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