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Sunday, January 11, 2015

Ham and Cheddar Cheese Omelet

Photo courtesy of the Cooking Corner.
     One of my favorite ways to use up tiny bits of leftovers is to put them in an omelet. We had some ham left from the holidays and just a few slices of chipotle cheddar cheese that were on a meat and cheese tray. 
     I put this omelet together for the hubby one morning and it was a quick and easy fix for me and a filling breakfast for him. I did slightly overstuff the omelet though and some of the filling broke right through the sides. It doesn't always have to be pretty to be good.

Ham and Cheddar Cheese Omelet
2 eggs
2 T. milk
1/4 cup ham, diced
4 slices (from an 8 oz. block) cheddar chipotle cheese, crumbled
salt and pepper to taste

Heat small 8-inch skillet over medium high heat. Spray with cooking spray or add 1 tsp. oil.

In a small bowl combine milk and eggs beating well.

When skillet is hot add eggs. Swirl eggs around pan to cover bottom. After cooking a few minutes, loosen sides with fork, sliding it around the edges. Keep shaking pan lightly and continue loosening edges so that uncooked eggs run under omelet and cook. 

As the eggs cook and harden, sprinkle with ham and cheese. When eggs are set, roll out of pan onto plate.

Serves 1.
Filled omelet before rolling out of pan.

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