Mother's Day: Country Ham and Cheddar Omelet
Source of Recipe
Emeril Lagasse
List of Ingredients
- 3 eggs
- Pinch salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 2 Tbsp heavy cream
- 2 tsp unsalted butter
- 1 breakfast slice country ham (1/2 ounce), diced
- 1 Tbsp chopped green onions, plus more for garnish
- 2 Tbsp shredded mild Cheddar
Instructions
- In a medium bowl or the jar of a blender, whisk together or blend eggs, salt, pepper, cayenne, and heavy cream until well blended and frothy.
- In a small nonstick skillet, melt butter over medium-high heat. Add ham and cook until browned, 1 to 2 minutes. Add egg mixture and stir lightly until just set on bottom, about 30 seconds. Sprinkle green onions across omelet and continue to cook for 30 seconds to 1 minute, shaking pan to loosen the eggs around edges.
- When eggs are nearly completely set but still slightly soft, sprinkle cheese over top. Hold the pan in one hand and, with a flick of the wrist, flip omelet, then fold one-third toward center. Turn omelet out onto a plate, folding it over onto itself into thirds. Garnish with additional chopped green onions, if desired, and serve immediately.
Serves 1
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