Ham Cheese and Tomato Omelette

Ham Cheese and Tomato Omelette
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 40 days ago

A nice, simple breakfast. Rolled omelettes can be a little tricky at first, but if you've got a nice nonstick pan, you should be able to get it down fast.

viewed by 107

What you will need

1 tomato

3 oz sharp cheddar

3 oz ham steak

butter as needed

3 eggs

a splash of water

a pinch of salt

How to cook

1

2

Dice tomato

Remove the stem and seeds from your tomato and dice finely.

Remove the stem and seeds from your tomato and dice finely.

3

Grate the cheddar

You may not need all of the cheese. Grate as much as you think you will need.

You may not need all of the cheese. Grate as much as you think you will need.

4

Dice the ham

Ham steak comes in a great size for dicing.

Ham steak comes in a great size for dicing.

5

Warm the pan

Melt some butter in a nonstick pan over medium heat.

Melt some butter in a nonstick pan over medium heat.

6

Whisk together egg, water and salt

Whip up the eggs with a little salt and a splash of water. The water improves the texture of your omelette.
Whip up the eggs with a little salt and a splash of water. The water improves the texture of your omelette.
Whip up the eggs with a little salt and a splash of water. The water improves the texture of your omelette.

Whip up the eggs with a little salt and a splash of water. The water improves the texture of your omelette.

7

Add eggs and cook gently

Pour the eggs into the pan. Cook gently, swirling frequently. You want to cook the eggs most of the way through without browning them. You can sometimes lift one edge of the set egg and let the runny egg run underneath if it is cooking unevenly.
Pour the eggs into the pan. Cook gently, swirling frequently. You want to cook the eggs most of the way through without browning them. You can sometimes lift one edge of the set egg and let the runny egg run underneath if it is cooking unevenly.

Pour the eggs into the pan. Cook gently, swirling frequently. You want to cook the eggs most of the way through without browning them. You can sometimes lift one edge of the set egg and let the runny egg run underneath if it is cooking unevenly.

8

Add your ingredients

A little bit of ham, some tomatoes, and a scattering of cheese. Try to add your ingredients in line with the handle of the pan, that way when you roll the egg from the left side of the pan, your ingredients will roll up nicely.
A little bit of ham, some tomatoes, and a scattering of cheese. Try to add your ingredients in line with the handle of the pan, that way when you roll the egg from the left side of the pan, your ingredients will roll up nicely.
A little bit of ham, some tomatoes, and a scattering of cheese. Try to add your ingredients in line with the handle of the pan, that way when you roll the egg from the left side of the pan, your ingredients will roll up nicely.

A little bit of ham, some tomatoes, and a scattering of cheese. Try to add your ingredients in line with the handle of the pan, that way when you roll the egg from the left side of the pan, your ingredients will roll up nicely.

9

Release

When the egg is set, gently release the egg from the outer edge of the pan and begin to roll it down the pan.

When the egg is set, gently release the egg from the outer edge of the pan and begin to roll it down the pan.

10

Roll out onto a plate and serve

Guide the egg to continue rolling to the bottom of the pan, then scoop under it and guide it out onto the pan. This one came out a little runny, that's not a bad thing. It should finish cooking as it sits.
Guide the egg to continue rolling to the bottom of the pan, then scoop under it and guide it out onto the pan. This one came out a little runny, that's not a bad thing. It should finish cooking as it sits.

Guide the egg to continue rolling to the bottom of the pan, then scoop under it and guide it out onto the pan. This one came out a little runny, that's not a bad thing. It should finish cooking as it sits.

Comments

Avatar placeholder