Italian Ham and Cheese Omelet
Feel free to vary the ingredients. We used leftover Christmas ham in this one (a honey-baked ham), but Prosciutto Cotto (Italian cooked ham) is another option.
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- 2 large
- 3 Tbsp
- 1/2 tsp
- dried italian seasoning
- 1 dash(es)
- salt and pepper
- 1 Tbsp
- butter or olive oil
- 1/4 c
- shredded sharp cheese
- 1 1/2 oz
- ham, chopped
- 1 Tbsp
- grated parmesan cheese
1Whisk together the eggs, cream, Italian seasoning, salt, and pepper.
2Melt the butter or heat the oil in a 9" skillet over a (lowish) medium flame.
3When heated, pour the eggs into the pan. Lower heat to prevent burning. Shake pan to prevent sticking. Lift up edges of omelet to allow uncooked eggs to run underneath.
4When eggs are partially set, sprinkle in grated cheese and the ham. Keep cooking until eggs are softly set in the middle of the omelet. Sprinkle on the Parmesan cheese.
5NOTE: It helps if you cover the pan while it's cooking, as the steam cooks the top of the omelet. But check it every few seconds to prevent scorching or over-cooking.
6Fold Omelet over by about 1/3. Flip pan to turn out on plate, folding over the other 1/3, for a rolled omelet effect. Cut in half to serve.
7For a calorie-reduced, weight watchers friendly version of this dish, see my "Slim Ham & Cheese Omelet."