This easy omelet will be a snap to fix for breakfast or dinner. —Agnes Ward, Stratford, Ontario
- 1 tablespoon butter
- 3 eggs
- 3 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup cubed fully cooked ham
- 1/4 cup shredded Swiss cheese
- In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, 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, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.
Originally published as Ham and Swiss Omelet in Simple & Delicious April/May 2011, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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