Hearty Ham Omelet Recipes

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.

HEARTY HAM OMELET

Steps:

• In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter.

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.

HAM, APPLE, AND CHEESE OMELET

Steps:

• In a bowl, combine the apple, cheese, and ham; set aside.
• In another bowl, whisk the eggs, water, salt, and pepper together.
• In an 8-inch omelet pan or nonstick skillet over medium heat, melt the butter; swirl to coat the bottom of the skillet.
• When butter foams, pour in egg mixture all at once.
• Let set until edges start to cook, about 20 seconds.
• Using a spatula, gently lift edges of mixture and tip the skillet to allow the uncooked egg mixture to flow underneath.
• Continue doing this until the top is almost dry (3-4 minutes).
• Spoon cheese mixture over ½ of the omelet; fold over the other half to cover.
• Let stand a few seconds; turn out onto a warmed plate; serve immediately.

HEARTY HAM 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, met 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 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 OMLETTE

Steps:

• Cut the ham, onion and pepper and fry them.
• In a bowl beat the eggs with the milk and a pinch of salt and pepper.
• When the onion and ham are fried add the sliced olives, mix everything together and leave on the heat for another 2-3 minutes.
• Then add the egg and cheese and let it cook, when it is done turn it on the other side (I couldn't turn it like a pancake but it was as good).
• When the egg is cooked completely it's ready to serve.
• ENJOY!!!

CHEESY HAM AND POTATO OMELET

Steps:

• Cook potatoes, onions and garlic in 2 Tbsp. hot oil in large skillet on medium heat 10 to 12 min. or until potatoes are tender, stirring occasionally.
• Whisk eggs in large bowl. Add potato mixture, ham, 1/2 cup cheese and pepper; mix well.
• Heat remaining oil in same skillet on high heat. Add egg mixture. Reduce heat to low; cook 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Sprinkle with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set.

HEARTY HAM 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, met 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.