Tender Omelet with Ham, Cheese and Vegetables

Omelets are very hard to make well, unless you know how. A tender egg omelet, with no dry brown edges, soft and fluffy rather than rubbery is achievable, again once you know how and this will teach you!
Tender Omelet With Ham, Cheese And Vegetables | Dishin' With Darla

You can put just about anything in an omelet. You just have to make sure vegetables are soft, meat is warm, and cheese is melted.

My best advice is to follow these instructions exactly. Cooking slowly is the KEY! The essence of a tender omelet, moist and flavorful. Egg browns very quickly if the heat is above LOW. Patience is perfection in making an omelet.

Tender Omelet with Ham, Cheese and Vegetables

Omelets are very hard to make well, unless you know how. A tender egg omelet, with no dry brown edges, soft and fluffy rather than rubbery is achievable, again once you know how and this will teach you!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: French
Servings: 1 person

Equipment

  • 10” nonstick skillet

Ingredients

  • 3 eggs (whisked with 2 T water or milk)
  • ½ c ham (diced)
  • 2 T red pepper (small diced)
  • 2 T green onion (small diced)
  • 1 t jalapeno (minced)
  • 1 c fresh spinach (chopped)
  • 1 slice Colby jack cheese
  • ½ dried parsley (for garnish)
  • 2 T butter

Instructions

  • Melt 1T butter in a 10” pan on LOW.
  • Saute onions and peppers for a minute or two.
  • Add ham and cook for 30 seconds.
  • Add spinach and cook until wilted and any water from the spinach evaporates.
  • Add another tablespoon of butter and melt.
  • Spread veggies and ham in the pan evenly.
  • Pour in eggs. Make sure your stove is still on LOW.
  • Add a 1 T of water and cover with a glass lid if possible.
  • When eggs start to cook on the edges, remove the lid and gently pull the egg on the edges inward about an inch for the raw egg on top of the omelet to run into the open spot. Go all around the omelet edges, lifting up the pan to move raw egg around if necessary.
  • If there is raw egg still sitting on top, make a very small slit where the raw pool is and the raw egg will drop to the hot pan and sear up the omelet scar you created.
  • Put top back on for about 30 seconds to a minute at most.
  • Remove the lid.
  • Flip one side of the omelet over to the other to make a half-moon shape.
  • Where the side of the moon is laying on the edge of the pan, lift the other side and any remaining raw egg or juice should go to the other side of the pan where omelet is lying. Gently put pressure on the omelet to help reduce liquid.
  • Layer cheese on top of the omelet in a pleasing pattern longwise.
  • Remove omelet from pan.
  • Let rest one minute and serve.
  • ENJOY!!!

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