Hammushroomandcheeseomelette Recipes

Steps:

• Wash and chop green onion.
• Wash and slice ham.
• In a mixing bowl, combine eggs, ham, milk, onion, salt and pepper. Beat well.
• Heat skillet on medium and melt margarine.
• Pour egg mixture into skillet. As the omelette begins to set, lift up edges with egg flipper so uncooked portion of egg can flow under the cooked portion.
• When eggs are set but the top is still moist, sprinkle ¾ of the cheese over it.
• Fold one edge of the omelette over the cheese, then sprinkle the remaining cheese over the top.
• Slide omelette onto the plate and cut into portions.

Steps:

• Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
• Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
• Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
• Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

Steps:

• Beat eggs, add mushrooms and ham.
• Heat frying pan, and coat with cooking spray or oil.
• Add egg mixture to hot pan and cook until almost set. Flip over and when egg is set, top with cheese. Cook until cheese is melted.
• Serve with hashbrowns, toast, or rice.
• Sometimes I even add chopped green onion, or any color pepper we have on hand.

Steps:

• Heat a large nonstick skillet over medium-high heat. When very hot, add 1/2 tablespoon butter and half of the mushrooms; cook, stirring, until tender, about 5 minutes. Transfer to a bowl and repeat with 1/2 tablespoon more butter and the remaining mushrooms; transfer to the bowl. Add the herbs to the bowl and toss; season with salt and pepper. Wipe out the skillet.
• Build the sandwiches: Spread each slice of bread with mustard and sandwich with the cheddar, ham, mushroom mixture and muenster.
• Melt 1 tablespoon butter in the skillet over low heat. Add the sandwiches and cook, turning once and adding more butter if needed, until the bread is golden and the cheese melts, about 12 minutes.

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

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.

Steps:

• Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
• Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
• Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.

Steps:

• In a small bowl, whisk the eggs, milk, flour, salt and pepper. Pour into an 8-in. square baking dish coated with cooking spray., Bake, uncovered, at 450° until eggs are set, 7-9 minutes. Sprinkle with ham and 1/2 cup cheese. Bake 3-5 minutes longer or until cheese is melted. , Loosen edges of omelet from baking dish with a knife. Using two small spatulas, carefully roll up tightly, jelly-roll style, leaving it in the dish. Sprinkle bacon and remaining cheese over omelet roll. Bake until cheese is melted, 3-4 minutes.

Steps:

• Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
• Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.