Ham and Cheese Omelet

Ingredients:

8 Eggs

2-4 tbsp Butter or Oil

8 slices Deli Ham (about half a pound)

4 slices American Cheese

Instructions:

1. Heat a non-stick pan over medium heat.

2. Crack two eggs in a bowl and beat with a fork.  Season with salt and pepper to taste.

3. Heat oil or a dab of butter in the pan over medium-low heat.

4. Add ham and cook for a minute to heath through and remove some of the moisture from the ham.

   Technique 1: Arrange the ham slices in the middle of the pan and pour the beaten egg mixture over the ham.

   1. Put a lid on the pan for about 2-3 minutes to cook and set the eggs. Lower the heat if egg starts browning.

   2. Tear a slice of american cheese in half and place over the ham.

   3. Fold each side of the egg in over the center ham and cheese. 

   4. Remove to a plate and start the next omelet, repeating the same procedure until you have 4 omelets.

   Technique 2: Remove ham from the pan and pour the beat egg mixture into the pan. Put a lid on the pan for about 2-3 minutes to cook and set the eggs. Lower the heat if egg starts browning.

   1. Arrange the ham on one side of the circle of egg and place cheese over top. Fold the other half of the egg over the ham and cheese.

   2. Remove to a plate and start the next omelet, repeating the same procedure until you have 4 omelets.

Makes 4 omelets (2 eggs each). Feel free to make whatever kind of omelet you want! The first technique is perfect for when you need to cook the filling beforehand (e.g., sausage, onions, etc.). The second technique is easier and less intimidating for omelet beginners.

The two techniques for folding an omelet are outlined below. Because I was making two different styles and was the only one eating, I made these with just 1 egg in a small pan, hence the tears in the egg. However, this demonstrates that you can make omelets however you want to. One, two, or three eggs, you may just need to adjust the size of your pan (make sure it’s non-stick!). Only have a big pan? Make a big 4 or 6-egg omelet and cut it in half for two portions.

Also, the sky is the limit for fillings. Don’t love American cheese? Use cheddar. Vegetarian? Use spinach and feta or goat cheese. Our mom always made sausage, pepper, and onion and my husband loves ham and cheese.

Technique 1: Pour the egg over the filling that’s been pushed into the center of the pan.

Pop a lid over the pan so the egg cooks through.

You can tell the egg is starting to set when you can lift it up with a spatula. You can continue to the next step before the egg is completely set because you can put the lid back on after it’s folded to finish cooking and melt the cheese.

Add the cheese and fold one side of the egg over the filling.

The cheese helps the egg stick. Sometimes you have to hold it therefor a second so it doesn’t just slide back down.

Next fold up the other side.

At this point you can put the lid back on for a minute or two.

Technique 2: Remove any cooked fillings from the pan and pour the egg into the pan.

Once the egg has started to set, add the toppings to one half of the egg. Cover the pan to set and cook the egg.

Add the cheese and then fold the other half over the filling.

You can cover again for a minute to finish cooking the egg or the melt cheese.