Ham and Cheddar Omelette
Rolled omelettes can be a little intimidating. But they're fun, and once you get the technique down, it becomes quite easy.
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What you will need
a chunk of sharp cheddar
1 ham steak
a splash of water
a pinch of salt
How to cook
Grate the cheddar
Use as much cheese as you like. Some cheeses will be stronger than others, so it's hard to offer much guidance on how much you should use. But I generally use a light handful.
Dice the ham
Cut the ham into small cubes. The average ham steak will be too much for one omelette, but you can make a few omelettes or save the extra ham for later.
Melt butter over medium heat
Melt some butter in a nonstick pan, just enough to coat the pan. Let it reach a nice medium heat.
Whisk together egg, water and salt
Combine salt, water and egg and whisk it together real quick. The water helps make the texture of the eggs a little fluffier.
Pour eggs into pan
Pour the whipped eggs into the pan.
Cook gently until set
Swirl the eggs in the pan. The trick here is to get the eggs to cook through without browning. If the bottom is cooking too fast, you can lift it gently with a fork and let some of the uncooked egg run underneath.
Add ham and cheese
When the egg is nearly set, add a scattering of ham and cheese. Try to add ingredients in a line coming from the handle of the pan. This will make rolling a little easier.
When the egg is fully set and the cheese has begun to melt, gently release the egg from one edge of the pan, guiding it to rollover itself and down the pan.
The trickiest part of making an omelette is moving it from the pan to the plate. Continue guiding the egg to roll, then carefully drag the omelette out of the pan and onto a plate.