Ham and Cheddar Omelette
Omelettes are versatile because a wide variety of ingredients can be used for the filling. For example, combine chopped tomato and avocado for a Southwest-style omelette, cooked potatoes and chopped beef for a farmhouse omelette, or curried vegetables for a South Asian-inspired omelette. You can also serve a choice of condiments, such as chutney or salsa.
- 8 eggs
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 Tbs. unsalted butter
- 1/2 lb. smoked ham, cut into strips or 1/2-inch cubes
- 1/4 lb. white cheese, such as Vermont white cheddar, Gruyère or Swiss, shredded
- 2 Tbs. chopped fresh herbs, such as chervil, flat-leaf parsley or thyme
In a large bowl, whisk together the eggs, salt and pepper until blended.
In a 14-inch fry pan over medium heat, melt the butter. When the butter foams, tilt the pan to coat evenly. Pour the eggs into the pan and stir slowly with a heatproof rubber spatula until the eggs begin to thicken, about 4 seconds. Reduce the heat to low and cook, without stirring, until the eggs set along the edges, 2 to 3 minutes. Continue to cook the eggs, gently lifting the set portions with the spatula and tipping the pan to allow the uncooked egg to run underneath, until the eggs are set, about 1 minute for a soft texture. For a firmer texture, cook for about 20 seconds more.
Sprinkle the ham, cheese and herbs on half of the omelette, leaving a 1-inch border around the edge. Using the spatula, carefully lift the other half of the omelette and fold it over the filling. Cook until the filling is heated through, 20 to 40 seconds.
Slide the omelette onto a warmed platter. Using a large knife, cut it crosswise into pieces 2 to 3 inches wide. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).