Cream Cheese Ham Omelet
In Guyton, Georgia, Michelle Revelle whips up a 15-minute omelet filled with cream cheese, ham and onion. "My husband and I are watching our cholesterol, so I use an egg substitute for this rich hearty recipe. He raves about it."
Reviews
My daughters and I really love this recipe. Everyone can help with the dicing, cubing, and cooking.It's always a special occasion when we prepare it, so we make the following changes to the ingredients: real eggs, butter instead of oil, non-low fat cream cheese.Plus we add sliced black olives and red bell pepper.First saute the pepper (about 1/4 pepper or 1/4 cup per omelette, diced) in a tab of butter in a small pan over low heat until sweet and tender. Transfer to a bowl with as much of the buttery red juice as you can get. Keep it warm if possible. Wipe the pan. Saute the sweet onion, diced (again, about 1/4 cup or 1/4 onion per omelette) in a tab of butter until translucent. Add diced ham, (we use Oscar Mayer lean smoked slices, two slices per omelette) and heat until the ham is warm and still tender. Leave in pan to retain warmth.Whisk two eggs per omelette. Pour first 2 whisked eggs into a ten inch omelette pan, twirling pan over medium heat occasionally until the eggs become firm but still tender all around.Immediately add the cubed cream cheese (2-3 ounces per omelette, cut about the size of sugar cubes) to half the first omelette, Then sprinkle the warm onions and ham evenly on top of that (warmth will help melt the cheese), then the peppers and black olives to taste. Season with paprika, salt, and pepper.Fold the omelette over and enjoy a nice, high-cholesterol weekend or holiday brunch, preferably after sleeping in following a night of watching movies.
We love this omelet! The flavor combination is so good. It inspired me to use more cream cheese with eggs.