ReceptnaptárHam and cheese omelette
A ham and cheese omelette is one of the quickest hot breakfasts, ready in fifteen minutes, and it is just as handy for dinner. Creamy eggs and melted cheese make it hearty even with only a little ham, and one serving provides 43 grams of protein. The secret of a good omelette is a medium heat, butter and keeping the middle slightly moist.
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Ingredients
Method
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- Beat the eggs thoroughly in a bowl with the milk, salt and pepper using a fork until frothy and completely smooth.
- Melt the butter in a 20 cm frying pan over medium heat until it foams but doesn't brown.
- Pour the egg mixture into the pan and leave for 30 seconds until the bottom starts to set.
- With the flat of a wooden spoon, draw the half-set egg from the edge towards the centre, tilting the pan so the runny part flows to the edges.
- When the top is still a little moist but no longer runny (after about 2 minutes), scatter the diced ham and grated cheese over one half.
- Turn the heat down low, cover the pan and leave for 1-2 minutes until the cheese melts.
- Fold the empty half of the egg over the filled half with a wooden spoon, shaping the omelette into a half-moon.
- Slide it onto a plate, sprinkle the top with chopped chives if you like and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Melt the butter over a medium heat, and pour in the eggs only when it is foaming but not yet browning.
- Draw the eggs in from the edge with a wooden spoon, so that the runny part flows into its place and it cooks evenly.
- Fold it while the top is still moist, because the heat of the pan keeps cooking it and it stays creamy.
Frequently asked questions
What can I add to it?
Mushrooms, peppers, tomatoes or spinach. Fry watery vegetables separately first, or they will make the eggs soggy.
Can it be made without milk?
Yes, you can leave out the milk. Many people use water instead, because it makes the eggs lighter and fluffier.
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