Ham Asparagus Italian Cheese Omelette Recipes

CHEESY HAM AND ASPARAGUS BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
• Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

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.

ASPARAGUS OMELET

Steps:

• Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
• Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

HAM AND CHEESE BAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
• Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.

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 & CHEESE OMELETTE

Steps:

• Wash and chop green onion.
• Wash and slice ham.
• In a mixing bowl, combine eggs, ham, milk, onion, salt and pepper. Beat well.
• Heat skillet on medium and melt margarine.
• Pour egg mixture into skillet. As the omelette begins to set, lift up edges with egg flipper so uncooked portion of egg can flow under the cooked portion.
• When eggs are set but the top is still moist, sprinkle ¾ of the cheese over it.
• Fold one edge of the omelette over the cheese, then sprinkle the remaining cheese over the top.
• Slide omelette onto the plate and cut into portions.

ASPARAGUS AND GOAT CHEESE SOUFFLEED OMELET

Steps:

• Preheat oven to 375 degrees.
• Blanch asparagus in skillet filled with boiling salted water for about 2 minutes or until crisp-tender. Drain, pat dry, and cut crosswise into 1/4-inch pieces.
• Transfer to bowl and toss with goat cheese, tarragon, and salt and pepper to taste.
• Melt butter in 10-inch nonstick skillet with heatproof handle; tilt pan to coat bottom with butter, then remove from heat.
• Whisk egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mixture is fluffy, about 3 minutes.
• Beat egg whites with electric mixer until they hold soft peaks; fold into yolk mixture gently but thoroughly, and pour egg mixture into skillet, spreading it evenly.
• Bake omelet in center of oven for 10 minutes, or until it is puffed and almost cooked through.
• Spoon asparagus and cheese filling down the center, and with a spatula fold omelet in half to enclose filling.
• Bake omelet in center of oven 2 minutes more, or until cheese is melted and omelet is cooked through.

CLASSIC OMELETTE

Steps:

• First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
• Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
• Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
• Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
• Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
• Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
• Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
• Optional Lowfat Fillings
• Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

CHEESE OMELET

Steps:

• Crack into a large bowl: 8 to 12 eggs. Add: 2 tablespoons chopped parsley, 2 tablespoons mixed chopped herbs (chives, chervil, tarragon, or marjoram). A few grinds of black pepper and beat lightly, until just combined. When ready to cook, season the eggs with: Salt.
• Preheat a large (12-inch) heavy or nonstick pan for 3 to 5 minutes over medium-low heat. When the pan is completely heated, put in: 1 tablespoon butter.
• When the foaming butter begins to subside, pour in the eggs. Turn the heat up to medium. Pull the sides towards the center, letting uncooked egg flow onto the exposed pan. When the eggs have set on the bottom, continue lifting the edges and tilting the pan to allow uncooked egg to flow under to cook. When most of the egg is set, sprinkle over the top: 4 ounces Gruyère or cheddar cheese, grated.
• Cook for a moment to heat the cheese. Fold the omelet in half over itself and slide onto a large plate. Rub the top with a bit of butter and serve.
• Substitute 4 ounces ricotta cheese for the Gruyère or cheddar.
• Omit the herbs.
• Make 4 individual omelets with 2 or 3 eggs each.

CHEESE & HAM SOUFFLéD OMELETTE

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

GOAT CHEESE & HAM OMELET

Steps:

• In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath., When no liquid egg remains, sprinkle goat cheese on 1 side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.