Women Cooking Recipes

Ham, Cheese & Tomato Omelete

Serves 1

2 eggs
1 tablespoon milk
Salt and ground black pepper, to taste
10g (2 teaspoons) butter 50g leg ham, chopped
1/2 small ripe tomato, chopped
25g (1/4 cup) grated Swiss or colby cheese

1. Use a fork to whisk the eggs, milk, salt and pepper in a small bowl. Melt the butter in a small
(20cm top measurement) non-stick frying pan over a medium-high heat until the butter foams.

2. Add the egg mixture to the pan and reduce the heat to medium. As the outside of the omelette starts to cook, use a fork to draw the egg mixture to the centre, allowing the uncooked egg to slip to the outer edge of the pan. Continue to cook for a further 30 seconds, or until golden brown underneath and still a little soft on top.

3. Sprinkle the omelette with the ham, tomato and cheese. Remove from the heat and carefully use an egglifter to fold one side of the omelette over the other to enclose the filling, Carefully slide onto a plate and serve immediately.

Variations:
• Salmon and Spinach Omelete
Omit the ham, tomato and cheese. Top with 1/3 cup baby spinach leaves, a 105g can red salmon, drained, skin removed, and flaked, and 3 teaspoons chopped fresh dill

• Herb and Cheese Omelete
Omit the ham, tomato and cheese. Sprinkle with 1 1/2 tablespoons chopped parsley and 25g(1/4 cup) cheddar.