Open-Faced Ham and Cheese Omelette
This recipe makes 1 servings
|Per serving: about||-|
|total fat||32 g|
|sat. fat||17 g|
- Portion size: 1
Omelettes are an easy breakfast for kids to make, but you will need a nonstick pan so it slides out easily onto the plate.
- 1 tbsp 1tbspbutter
- 1/2 1/2small onion, chopped
- 1/4 cup 1/4cupchopped sweet green pepper
- 1/4 cup 1/4cupchopped cooked ham or smoked turkey
- 2 2eggeggs
- 1 tbsp 1tbspwater
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 1/4 cup 1/4cupshredded Cheddar cheese
- 2 tsp 2tspchopped fresh parsley, (optional)
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).
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