An omelette of ham and cheese is an excellent dinner and perfect for Sunday brunch. With potatoes, ham and cheese, this meal meets in one pan.
- Taste: The cheese and savory omelette are a perfect meal at any time of the day.
- Budget tip: Add uses any type of remaining meat or vegetables. Potatoes can also be replaced with the remaining pasta!
- Tips for saving the time: Replace fresh potatoes with frozen hashbrown. Pre-crumpled cheese works well in this recipe.
- Serve suggestions: The omelette are perfect for breakfast, lunch or a light dinner. Serve with a fresh light salad or fruit.
- Recommended tools: Cast iron pans They are perfect for the transition from the oven hob to the table with ease.
Tips for omelette fixings
- Egg: Use fresh eggs or canned eggs mix with half and a half or cream and a handful of salted spices.
- Potatoes: Use fresh potatoes for the underlying or exchange recipe with defrosted hashbrown, remaining roasted potatoes or even cooked pasta. We did it with the remaining spaghetti noodles many times!
- Vegetables: Exchange in any variety of vegetables such as mushrooms, asparagus, spinach or peppers.
- Cheese: Cherdar cheese is a personal favorite with ham, but any hard and grated cheese will work. Try the pepper or Swiss jack.
Saporite Omelette Top blows: Mushroom and sauteed onions, diced kitchen peppers, dried tomatoes and black sliced olives are good additions to an omelette.
Holly’s advice
- Avoid overloading the omelette with too many extras, or it will not set it correctly once it is cooked.
- Put the oven omelette under the grill for a couple of minutes so that the cheese is golden and sparkling.
- Instead of beating, put the eggs, milk and seasonings in a blender and mix up to foam. This incorporates more air into them and causes an extra and soft light omelette.
Leftovers and storage
Store this ham and cheese omelette in a covered container in the refrigerator for a maximum of 4 days. Freeze an omelette (or individual portions) completely cooked and cooled for 4 months. Thaw in the refrigerator before heating.
Coat breakfast ideas
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Ham and omelette cheese
This omelette of ham and cheese is a plenty of dish and a pan with soft eggs, tender potatoes, salty ham and cherdar melty cheese, perfect for a fast and delicious breakfast or brunch.
Prevent the screen from becoming dark
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Preheat the oven to 400 ° F.
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Heat the olive oil over medium heat in a 10 -inch pan. Add potatoes and 2 tablespoons of water. Season with salt and pepper and mix. Cover and cook for about 10-15 minutes or until it softens.
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Mix the ham, the spinach (if they use) and the green onions until they are passionate and the spinach are passionate.
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In an average bowl, add eggs, half and half, dry mustard, seasoned salt and pepper. Pour over the potato mixture. Top with cheese.
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Cook from 10 to 12 minutes or until the eggs are set. Grow 1 to 2 minutes if necessary.
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Remove from the oven and cool 5 minutes before cutting. Serve hot.
Keep the leftovers in an airtight container in the refrigerator for a maximum of 4 days.
Calories: 220 | Carbohydrates: 9G | Protein: 13G | Fat: 15G | Saturated fat: 5G | Polynsaturo fat: 2G | Monolysatuine fat: 7G | Trans fat: 0.02G | Cholesterol: 236mg | Sodium: 478mg | Potassium: 317mg | Fiber: 1G | Sugar: 1G | Vitamin A: 1192Iu | Vitamin C: 10mg | Soccer: 126mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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