A simple omelet with mustard, garlic and cream to complement the meat and cheese.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Servings: 2
Ingredients
1teaspoonunsalted butter
4eggs
1tablespoonhalf and half or ½ tablespoon heavy cream
1tablespoondijon mustard
Pinchof each salt and pepper (see note)
1ouncecooked ham, chopped
⅓cupSwiss or Emmental cheese, grated
Green onion or parsley for garnish
Instructions
In medium bowl, whisk eggs, half-and-half, mustard, salt and pepper until well blended.
Melt butter in an 8-inch non-stick saute pan over medium heat. Extra points for brown butter.
Pour egg mixture into hot pan and wait about 1 minute, until you see the edges just starting to firm up.
Now, insert a very bendy plastic spatula under an edge of the omelet, lift it up and tip the pan to allow the runny egg on top to flow under the cooked portion. Repeat this all along the sides of your omelet until all the egg is set.
Reduce heat to medium-low. Fill your omelet by placing the ham and cheese in a thick line down the middle of the eggs. Carefully fold the sides of your omelet to cover the filling, and press with your spatula for about 20 seconds, until the omelet stays together by itself.
Now, carefully flip your omelet so the pan-side is up and cover, cooking for 2 minutes.
Garnish and serve, cutting the omelet in half if serving two.
Notes
If you care about this sort of thing, you can use white pepper instead of black pepper to avoid seeing black flecks in your omelet.