We had a lazy morning today. We slept in until almost 9:30 so breakfast was more of a brunch than breakfast and by that time Chris was starving so I needed something quick because today is the day I decorate the Christmas tree and rest of the house lol.
That meant either fried egg sandwiches or an omelet. I went with the omelet! I am sure everyone has made one at some point or another but just in case, I decided to post my step by step.
They are quick and easy and filling enough to hold you over for hours!
Other than eggs of course, I used diced luncheon ham, onion, cheese and a bit of margarine, black pepper and milk that I forgot to include in the picture! Again!
I started by spraying my pan with cooking spray, dicing up the onion and ham and adding to the pan with about 1 tsp. of margarine and a bit of black pepper.
I cooked it on high until the onions and ham were starting to brown.
While the onions and ham were cooking I whisked together the eggs and 1 tbsp. of milk until it was fluffy, and grated the old cheddar.
When the ham and onions are browned, pour the whisked eggs in the pan. I start pouring slowly from the outside in so that the ham and onion don’t all end up on the outside of the omelet.
I put the lid on the pan and let it cook until the eggs were fully cooked and looked “dry” on top.
I added the grated cheddar, let it melt (which I forgot to take a picture of) and then folded the omelet in half in the pan. They don’t always fold neatly, sometimes part of it breaks and the folding part doesn’t work so well…. I just lucked out this morning with my folding… but it still tastes just as good!
I made a few pieces of toast and that was the quick breakfast I made for “the boys.”
Ham, Cheese and Onion Breakfast Omelet
Preparation Time: 15 minutes Cooking Time: 20 minutes Servings: 1
- 3 large eggs
- 1 tbsp. milk
- 1/2 cup diced luncheon ham
- 1/2 cup diced onion
- 1 tsp. butter/margarine
- 3/4 cup grated old cheddar
- black pepper to taste
- Spray frying pan with cooking spray.
- Add diced onion and ham to pan with tsp. of butter/margarine.
- Cook on high until onions and ham are starting to brown.
- While ham and onions are cooking, whisk eggs with milk in large measuring cup until fluffy and grate cheese if not already grated.
- Once ham and onions are browned, pour the whisked eggs in the pan. (I start pouring slowly from the outside in so that the ham and onion don’t all end up on the outside of the omelet.)
- Place lid on pan and let eggs cook until they are fully cooked and look dry on top.
- Sprinkle grated cheddar on top of cooked eggs, place lid back on and let it melt.
- When cheese is fully melted, fold omelet in half and place on plate to serve.