The Dish: Eagles -- Ham & Veggie Omelet
The Dish Archive: The Dish: Eagles -- Ham & Veggie Omelet
2 tablespoon butter
1 small onion, chopped
1 green bell pepper, chopped
1 tablespoon cream
1/4 teaspoon salt
A dash of pepper
¼ cup shredded cheddar cheese (or your preferred type)
¼ cup chopped cooked ham
-Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper into the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender. Remove from pan & set aside.
-Beat the egg yolks; add the salt, pepper, and cream. Fold in the whites of the eggs, beaten very stiff.
-Melt remaining tablespoon of butter in the omelet-pan and turn in the egg mixture. Cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook
-Sprinkle ham, veggies and cheese into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables, ham & cheese.
-Let the omelet cook for another two minutes or until the cheese melts to your desired consistency.
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