Great recipe for a traditional western omelet.
|salt and pepper|
|3 tsp||(15 mL) unsalted butter, divided|
|.25 cup||(50 mL) finely diced green bell pepper|
|.25 cup||(50 mL) finely diced red bell pepper|
|1||(5.5 oz/156 g) can Maple Leaf® Cooked Ham Chunks (drained)|
|2||green onions, sliced|
|.25 cup||(50 mL) grated cheese|
BEAT eggs in a small bowl and season with salt and pepper. Set aside.
HEAT 1 tsp (5 mL) of butter in a small non-stick skillet over medium heat.
ADD peppers and cook for 3 minutes or until tender. Add ham and green onions. Cook for 1 minute. Remove the mixture from the pan and set aside.
MELT 1 tsp (5 mL) butter in the skillet over medium heat. Add ½ of the pepper mixture and ½ of the egg mixture, stirring
with a rubber spatula until the egg begins to set, approximately 1 to 2 minutes. Continue to cook, without stirring, until the egg is almost completely set.
SPRINKLE ½ cheese over the omelet and allow to melt. Gently fold the omelet in half using the rubber spatula and transfer to a warmed plate.
COVER with foil to keep warm. Repeat with second omelet.
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