There’s nothing like a warm cozy brunch on a cold Saturday afternoon consisting of a country ham and cheese omelet acting as the main course. I don’t eat omelets that often because I’m really not a breakfast person. I know there are those who can eat breakfast foods for lunch and dinner. Trust me, that’s not me! However, I do love a good omelet every now and then.
Along about mid-morning, I’m ready for a hearty meal. Fruit makes the perfect accompaniment to an omelet. I always try to keep fresh fruit on hand to munch on throughout the day. Fresh pineapples and strawberries make an excellent fruit salad to go along with the meal.
I love my grits! Being a down-home girl from the south clearly, grits go best with my country ham and cheese omelet.
Assemble Ingredients
The omelet consists of two eggs. Two eggs work for me. I don’t need all of the extra cholesterol in my life. If you want to use more eggs go for it because you know what’s best for you. The ham was left-over from another meal, but an omelet can include whatever you would like to include from your refrigerator or pantry.
Peppers contribute that added goodness to the omelet. Cook the chopped peppers in the microwave for a few minutes in a small amount of water to remove the crunch. Drain the water from the peppers then press out excess water in between a paper towel. However, if you like crunch then just add the peppers directly to the omelet to cook.
On medium heat place a tablespoon of butter into an 8-inch skillet to melt. In a small bowl whisk the eggs, salt, pepper and two tablespoons of milk incorporating as much air into the mixture as possible. This makes the omelet light and fluffy.
Steps To Cooking The Country Ham and Cheese Omelet
- Place the whisked eggs into the skillet with the melted butter. Over low heat cook the egg mixture lifting the edges to allow uncooked eggs to flow under cooked portion. Once the edges are solid, lift with a spatula to prevent sticking. On one half of the skillet add pepper and onions (optional).
- Cook for 30 seconds then add chopped ham.
- Add cheddar or your favorite cheese to the omelet now, cook for another 3 minutes until the omelet is set.
- Fold the omelet in half and slide onto a plate.
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- 2 large eggs, beaten
- 2 tablespoons milk
- ½ cup chopped country cooked ham
- ¼ cup cooked peppers
- 1 tablespoon green onions
- ⅓ cup cheddar cheese
- 1 tablespoon butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Parsley (optional to garnish)
- Rough chop peppers and green onions. Cook the chopped peppers in the microwave for 2 minutes in a small amount of water to remove the crunch. Drain the water from the peppers then press out excess water in between a paper towel. However, if you like crunch, then just add the peppers directly to the omelet to cook.
- In a medium bowl whisk together eggs, milk, salt and, pepper incorporating a lot of air into the eggs so that the omelet will be light and fluffy.
- Heat the butter in an 8-inch skillet over medium heat until it’s fully melted and the pan is very hot. Pour in the egg mixture, pushing the egg away from the sides of the pan using a spatula.
- After 2 to 3 minutes add chopped cooked peppers and onions (optional) to one half of the omelet. Cook for another 30 seconds then add the ham and cheese. Allow for the omelet to continue to cook until set about 3 minutes. Use a spatula to fold half the omelet over onto itself forming a half crescent moon.
- Slide onto a plate and garnish with parsley (optional)
I am so excited right now after reading this! Thank you!
Well, Brian, I’m glad I could be some assistance. Good luck with whatever you are excited about. If you try the recipe let me know what you think. I would love to hear from you.