Hearty Ham Omelet Recipe

5 2 2
Hearty Ham Omelet Recipe
Hearty Ham Omelet Recipe photo by Taste of Home
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Hearty Ham Omelet Recipe

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5 2 2
Publisher Photo
I came up with this delicious and filling omelet for my husband and daughters, who think breakfast is the best meal of the day. I love to cook and had the best teacher around....my mom!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium green pepper, chopped
  • 1/2 cup chopped fully cooked ham
  • 1 small onion, chopped
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 tablespoon butter or margarine
  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar or process American cheese

Directions

In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a mixing bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter. Yield: 4 servings.
Originally published as Hearty Ham Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p25

Nutritional Facts

1 piece: 297 calories, 21g fat (11g saturated fat), 368mg cholesterol, 794mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 20g protein.

  • 1 medium green pepper, chopped
  • 1/2 cup chopped fully cooked ham
  • 1 small onion, chopped
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 tablespoon butter or margarine
  • 6 eggs
  • 1/4 cup milk
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar or process American cheese
  1. In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a mixing bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter. Yield: 4 servings.
Originally published as Hearty Ham Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p25

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mcbryde User ID: 3425478 18107
Reviewed Jul. 4, 2011

"This is the best omelet I hve ever had."

MY REVIEW
Isolda User ID: 2915263 73792
Reviewed Jan. 21, 2010

"Very impressive looking. I love to watch the expressions on diners' faces when I set this omelet before them. It's as tasty as it looks too."

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