Ham & Cheese Omelette

Served with some toast 

I think this is the ~third time I've attempted an omelette, first one that was defined as a success. I like eggs any and all times of day, though I did recently discover that egg whites are decent too. I'll try an egg white omelette some time soon. I learned how to do this purely by watching someone make it for me at a Mother's Day brunch. Yum!!

Ingredients:

• Ham, diced/chopped (diced looks fancier, but let's face it, I'm cooking for myself and this was the sale deli ham)
• 1-2 slices American cheese 
• 3 eggs, whisked
• Salt & pepper to taste

Directions:

• Dice/chop ham. Watch your fingers.

• Whisk eggs to an even consistency.
• Spray frying pan with cooking spray (8-10 inch diameter pan)
• Pour eggs in, and then distribute ham across top.

• Add salt & pepper to taste.
• Turn burner on medium heat. (technically most recipes say to turn it on before you pour the eggs in the pan, but I never remember to)
• As omelette starts to set, use spatula to lift around edges to get rest of liquid egg in direct contact with the pan. (Sorry didn't have enough to hands to photograph the lifting in action)

Sooo ready to lift

Post-lifting

Thisclose to flipping

• Now here is the fun part. Flipping that omelette. You could try to fancy chef's flip. Or, if you're me, use the spatula to flip it and hope it doesn't break too much.

Post-flipping fun (phew it's over)

• Place cheese on one side of the omelette

• Flip over non-cheese side and cook for another minute or two until cheese melts.)

That bad boy is ready to serve

Prep: 5 minutes

Yield: One serving

Om nom nom nom nom


And...surprise!!

My favorite cuddle buddy