HAM AND TOMATO OMELET
Make and share this Ham and Tomato Omelet recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- mix eggs and pepper parsley and chives.
- in pan heat butter until melted.
- add eggs.
- cook until almost set.
- alternate ham slices with tomatoes.
- on half of omelet.
- flip over top and sprinkle with cheese
- cover for a minute while cheese melts.
- slide onto plate.
Nutrition Facts : Calories 551, Fat 40.3, SaturatedFat 19.7, Cholesterol 650.1, Sodium 1228.8, Carbohydrate 10.1, Fiber 2.9, Sugar 4, Protein 36.8
SKINNY PEPPER, TOMATO & HAM OMELETTE
If you're in need of a protein boost try making this healthy omelette for breakfast, using fewer yolks lowers the cholesterol
Provided by Good Food team
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
- Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.
Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.21 milligram of sodium
HAM & FETA OMELET
Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
CHEESY HAM & TOMATO OMELETTE
Try our easy Cheesy Ham & Tomato Omelette made with bold maple honey ham. Parmesan cheese is the key ingredient in this amazing Cheesy Ham & Tomato Omelette.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk eggs, cheese and pepper until blended.
- Heat oil in small nonstick skillet on medium-high heat. Add egg mixture; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with ham; cook until egg mixture is set but top is still slightly moist. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. Slide or flip onto plate.
- Serve with tomatoes.
Nutrition Facts : Calories 380, Fat 30 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 405 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 0.5548 g, Sugar 0 g, Protein 24 g
HEARTY HAM AND POTATO OMELET
"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 555 calories, Fat 39g fat (19g saturated fat), Cholesterol 527mg cholesterol, Sodium 1635mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
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HAM, CHEESE AND TOMATO OMELET RECIPE | GOOD FOOD
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- To feed more people just repeat the process. I add a dash of milk to the eggs as well - heresy in France, but it makes the omelet a little fluffier.Cut the tomato in half, discard the seeds and juice and finely dice.
- Lightly beat the eggs, milk, sea salt and pepper together with a fork. Heat the pan, add the butter and swirl until it foams. Pour in the egg mixture immediately and cook over medium-high heat. As the egg cooks on the edges, use a fork to draw it back into the centre, tilting the pan so the runny egg fills the space.
- When the underside is golden and the top still lightly creamy, lower the heat. Scatter with most of the grated cheese, herbs and diced tomato, and arrange ham on top. Cook for a further 30 seconds then slide the omelet from the pan onto a warmed plate, tilting the pan so that the omelet folds gracefully upon itself. Rub with a little butter, scatter with remaining cheese, tomato and herbs and serve immediately.
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