Deluxe Ham Omelet Recipe
Deluxe Ham Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Ham, vegetables and two cheeses are what make this omelet deluxe. It's a hearty meal for one or two.—Iola Egle, Bella Vista, Arkansas
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon olive oil
  • 3 eggs
  • 2 tablespoons half-and-half cream
  • 2 tablespoons minced chives
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped fully cooked ham
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped tomato
  • 2 fresh mushrooms, sliced
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons shredded part-skim mozzarella cheese

Directions

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. Yield: 1-2 servings.
Originally published as Deluxe Ham Omelet in Taste of Home April/May 1996, p41

Nutritional Facts

1 each: 303 calories, 22g fat (7g saturated fat), 356mg cholesterol, 1080mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 20g protein.

  • 1 tablespoon olive oil
  • 3 eggs
  • 2 tablespoons half-and-half cream
  • 2 tablespoons minced chives
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped fully cooked ham
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped tomato
  • 2 fresh mushrooms, sliced
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons shredded part-skim mozzarella cheese
  1. 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).
  2. 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. Yield: 1-2 servings.
Originally published as Deluxe Ham Omelet in Taste of Home April/May 1996, p41

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