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A fluffy, golden omelet stuffed with savory diced ham and gooey melted cheddar cheese. This classic American breakfast is quick, satisfying, and ready in under 10 minutes per serving.
Prepare all your ingredients. Dice the ham, shred the cheese, and thinly slice the green onions. Set them aside in small bowls for easy access when cooking.
For the first omelet, crack 3 large eggs into a small bowl. Add 1 tbsp of milk, 1/4 tsp of salt, and a pinch of black pepper. Whisk with a fork or whisk just until the yolks and whites are blended and slightly frothy. Do not over-mix.
Heat an 8-inch non-stick skillet over medium heat. Add 1 tbsp of butter and swirl to coat the bottom of the pan. Once the butter is melted and foaming, pour in the egg mixture.
Let the eggs cook undisturbed for about 30-45 seconds until the edges begin to set. Using a silicone spatula, gently push the cooked edges toward the center and tilt the pan to allow the uncooked egg to flow underneath. Continue this process for 1-2 minutes until the omelet is about 80% set but still slightly moist on top.
Sprinkle one-quarter of the diced ham (about 2-3 tbsp) and shredded cheese (about 1/4 cup) over one half of the omelet. Let it cook for another 30-60 seconds to warm the fillings and melt the cheese.
Carefully fold the empty half of the omelet over the filled half using your spatula. Let it cook for another 15 seconds, then gently slide it onto a plate. Garnish with a sprinkle of sliced green onions.
Serve immediately. Repeat steps 2 through 6 to cook the remaining three omelets, using the remaining ingredients.
A fluffy, golden omelet stuffed with savory diced ham and gooey melted cheddar cheese. This classic American breakfast is quick, satisfying, and ready in under 10 minutes per serving.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 497.89 calories per serving with 34.63g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Instead of cheddar, try using Swiss, Gruyère, Monterey Jack, or a pepper jack for a little kick.
Sauté some mushrooms, bell peppers, onions, or spinach and add them with the ham and cheese for extra flavor and nutrients.
Substitute the ham with crumbled cooked bacon, breakfast sausage, or diced turkey.
Mix finely chopped fresh herbs like chives, parsley, or dill into the egg mixture for an aromatic boost.
With a combination of eggs and ham, this omelet provides high-quality protein that is essential for muscle repair, growth, and maintaining energy levels throughout the day.
Eggs are a natural source of B vitamins, especially B12 and riboflavin (B2), which are crucial for converting food into energy and supporting brain health.
The cheese and milk in this recipe contribute a good amount of calcium, a mineral vital for building and maintaining strong, healthy bones and teeth.
One serving of this ham and cheese omelet contains approximately 450-500 calories, depending on the specific types of ham and cheese used.
Yes, it can be part of a balanced diet. It is an excellent source of protein and provides essential nutrients. For a healthier version, consider using low-sodium ham, reduced-fat cheese, and serving it with a side of fresh fruit or whole-wheat toast.
Omelets are best enjoyed immediately after cooking, as reheating can make the eggs rubbery. However, you can save time by prepping the fillings (dicing ham, shredding cheese) in advance.
This is often caused by two things: over-whisking the eggs or cooking them on excessively high heat. Whisk the eggs just enough to combine them, and always cook on a gentle, medium heat for a tender result.
An 8-inch or 10-inch non-stick skillet is ideal. The non-stick surface is crucial for preventing the eggs from sticking and makes folding and sliding the finished omelet onto a plate much easier.
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