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Gem's Open Face Omelet

Source of Recipe

Gem's own


Recipe Introduction

I believe a good cook is one that can cook good tasting foods. I believe a great cook is one that can cook great tasting foods without a recipe or measuring the ingredients. This is one of my attempts at becoming a great cook. I’ll give you my technique and the rest is up to you.

List of Ingredients

Eggs
Ham
Onion, chopped
Bell Pepper, chopped
Mushrooms, sliced, fresh
Garlic powder
Basil, dried
Salt & pepper
Cheese, grated
Milk
Butter or margarine
Oil



Recipe

I wanted an omelet for two people so I figured 2 eggs per person plus all the other stuff I’m planning on adding should be about right. I know what I like and what goes with eggs, so, all the "other stuff" should be easy to determine. However, my next omelet may have totally different "stuff"... like maybe Chili and RoTel's Mexican tomatoes!

First, dice your ham. I diced 1/8 inch thick slices of smoked ham. Chop your onion and bell pepper. Grate your cheese. I used mostly cheddar cheese and some parmesan cheese. Don’t forget your sliced mushrooms. Keep all ingredients separated. How much of each ingredient is up to you but I used approximately 1/3 cup of each ingredient, (give or take a bit.)

Use a 9 to 10 inch non-stick skillet with a tight fitting lid, (tempered glass lid is preferable.) Add a little butter and a little corn oil or olive oil and heat to medium heat. Add the chopped ham, onions, bell pepper, a hefty sprinkle of dried basil and a shake or two of garlic powder. Stir often and cover until onions are translusive but not browned. Remove mixture from the skillet onto a warmed plate and set aside.

Slightly scramble eggs with some milk, salt and pepper. Add a little butter to the skillet if it looks dry. Add eggs to skillet and cover with lid. Turn heat down to low - just enough to cook eggs slowly. You will not be flipping this omelet, so you want it to cook slowly so as not to burn the bottom before the entire omelet is cooked and ready to eat. The tight fitting lid will assist the cooking process and the see-thu lid is really the real key to cooking this omelet just right. When the eggs just begin to slightly congeal, add a thin layer of sliced mushrooms. Add the ham mixture, spreading evenly across the egg surface. Cover and cook another minute or two. Add the grated cheese, spreading evenly across the top surface. Cover skillet and turn heat down to warm. When cheese is melted your omelet is ready to eat. Use a plastic or wooded spatula to gently lift edges of omelet away from skillet and slide omelet onto a warmed serving plate. ~Enjoy~