Ham And Tomato Omelet Recipes

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.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon the ham, green pepper, tomato and mushrooms over one side; on one side and sprinkle with cheeses; fold other side over filling. Invert omelet onto a plate to serve.

Steps:

• Whisk first 3 ingredients in medium bowl until blended. Stir in onions and tomatoes.
• Heat heavy 10-inch nonstick skillet sprayed with cooking spray on medium heat. Add egg mixture; cook 4 min. or until almost set, occasionally lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath. Top with ham and cheddar; cook 2 to 3 min. or until egg mixture is set and cheddar is melted.
• Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cut in half.

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.