|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 29g||146%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cooking a classic omelet is a dish known to make even chefs cry, but who knows why? Yes, getting a lovely soft rolled takes some care but cooking it is straightforward, bearing a few things in mind before you start.
The classic omelet takes no time to cook; there is a temptation to cook the omelet until it is set throughout - NO. This is the most common mistake; the egg inside needs to be set but not cooked. The outside will cook in the hot pan, and once rolled, the heat from this will continue to cook the eggs, so when you cut into it, it will be the tiniest bit soft, the cheese melted, and altogether delicious.
The second mistake is to not overbeat the eggs before adding them to the pan. They should never be beaten. This will introduce too much air, and the eggs will cook very quickly and become tough; and contrary to what some say, a classic omelet should not include any milk.
The ham or cheese you use is up to you and can be varied to your liking. Making an omelet is a great way to use leftover ham or gammon, switching the flavors between smoked or unsmoked. With the cheese, choose a good melting cheese; cheddar is probably one of the best but try a grated Gruyere with its strong flavor, or a softer cheese like a Feta, which will give you a creamier, fluffier omelet. Parmesan is and so works well in an omelet, but is salty, so lower any additional salt.
Serve the omelet immediately onto a hot plate; if you can't serve it immediately, cover it with another warmed plate, not in the oven, or it will continue to cook.
1 tablespoon unsalted butter
1/2 cup ham pieces
3 medium fresh free-range eggs
Kosher salt and black pepper
3/4 cup cheddar cheese
Gather the ingredients.
Gather the ingredients.
Heat the butter in an 8-inch skillet or omelet pan over medium heat. Add the ham pieces and cook gently to warm through for 3 - 4 minutes.
Break the eggs into a small bowl. Gently mix with a fork. As mentioned above, do not whisk.
Tip the gently stirred eggs over the ham in the skillet over medium heat. Using a fork, gently move the egg around the pan, pushing the cooked egg from the pan's bottom and allowing the uncooked, liquid egg to run into its place. Gradually, all the eggs will start to set.
Immediately the egg starts to set, sprinkle over the cheese and stop stirring. Let the omelet sit for about one minute for the heat to start to reach the cheese. Sprinkle over a tiny pinch of salt and black pepper.
Once the cheese is starting to warm, take a spatula and carefully nudge the omelet's lower edge 2/3rds of the way over.
Take a warmed plate, hold the skillet over the plate and gently tip the pan away from you and roll the omelet out and over onto the plate, so the seam is underneath. This is easier to do than it sounds. Serve the omelet immediately.
Other ingredients for your omlet
You are only limited in what to put into an omelet by your imagination. They are such a great holder for many different ingredients. Add different soft vegetables such as peppers, tomatoes, scallions, even small chunks of cooked potato. Switch out the ham for bacon, sausage or salami. Fresh herbs bring masses of color and flavor, so be sure to add them in too.