Ham And Tomato Omelet Recipes

CHEESY HAM & TOMATO OMELETTE

Steps:

• Whisk eggs, cheese and pepper until blended.
• Heat oil in small nonstick skillet on medium-high heat. Add egg mixture; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with ham; cook until egg mixture is set but top is still slightly moist. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. Slide or flip onto plate.
• Serve with tomatoes.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

SKINNY PEPPER, TOMATO & HAM OMELETTE

Steps:

• Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
• Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.

HAM & FETA OMELET

Steps:

• In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

HAM AND PEPPER OMELET

Steps:

• In a small skillet over medium heat, warm 1 teaspoon olive oil. Cook onion and green bell pepper, until onion is translucent, 2 to 3 minutes. Add ham; cook until browned, 3 to 5 minutes.
• In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding remaining olive oil to heated pan; fill with ham mixture.

HAM AND CHEESE OMELET CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.

HAM AND TOMATO OMELET

Steps:

• mix eggs and pepper parsley and chives.
• in pan heat butter until melted.
• add eggs.
• cook until almost set.
• alternate ham slices with tomatoes.
• on half of omelet.
• flip over top and sprinkle with cheese
• cover for a minute while cheese melts.
• slide onto plate.

HAM, CHEESE & SUN-DRIED TOMATO OMELET

Steps:

• Whisk first 3 ingredients in medium bowl until blended. Stir in onions and tomatoes.
• Heat heavy 10-inch nonstick skillet sprayed with cooking spray on medium heat. Add egg mixture; cook 4 min. or until almost set, occasionally lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath. Top with ham and cheddar; cook 2 to 3 min. or until egg mixture is set and cheddar is melted.
• Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cut in half.

HEARTY HAM AND POTATO OMELET

Steps:

• In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm., In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.

HAM OMELET DELUXE

Steps:

• In a small bowl, beat the eggs, pinch baking powder, cream, onions, garlic salt and pepper (if not using the garlic salt, season with regular salt).
• Heat butter in a 10-inch skillet over medium-high heat; add in the egg mixture.
• As the eggs set; lift the edges with a spatula, letting uncooked portion flow underneath.
• Sprinkle with ham, green peppers, tomato and mushrooms.
• When eggs are set (but moist), remove from heat, and fold omelet in half.
• Sprinkle with both cheeses; cover the frypan for about 1-2 minutes or until cheese has melted.
• Serve immediately.