Tested till perfect Open-Faced Ham and Cheese Omelette

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1


  • 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)
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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.

Nutritional Information Per serving: about

cal 422 pro 26g total fat 32g sat. fat 17g
carb 7g fibre 1g chol 449mg sodium 768mg

% RDI:

calcium 25 iron 13 vit A 33 vit C 47
folate 30
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