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Ham and Cheese Omelet
This technique for making an omelet is the French classic. Once you get the hang of it, you can use any of your favorite fillings to prepare a picture-perfect omelet every time.
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Serve this breakfast for dinner with hash browns or roasted potatoes and fresh fruit.
- 5 large eggs
- 3 Tbsp. half and half
- 3 Tbsp. green onion, minced
- 1/2 tsp. garlic salt
- Pinch of black pepper
- 2 Tbsp. butter
- 1/2 cup(s) minced Castle Wood Reserve® Boneless Spiral Ham
- 3 Tbsp. drained, canned mushrooms
- 1/2 cup(s) shredded Swiss or cheddar cheese
- Whisk together the eggs, half and half, onions, garlic, salt and pepper.
- Heat the butter in a 10-inch, nonstick skillet over medium-high heat. When the butter is sizzling, pour in the egg mixture.
- As the eggs begin to set (about 1 1/2 minutes), gently lift the edge of the eggs with a rubber spatula and tilt the pan so that the raw egg on top flows underneath.
- Sprinkle the ham, cheese and mushrooms on the eggs and continue cooking for about 2 minutes (tipping more uncooked egg under the edges as needed).
- When cheese starts to melt, use the spatula to fold the omelet in half and remove pan from heat.
- Cover pan and let omelet rest in pan for 2 minutes to continue melting cheese. Cut in half to serve.