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Nutrition Facts
Serving Size 1 (482g) Recipe makes 1 servings
Calories 857
Calories from Fat 603		(70%)
Amount Per Serving		%DV
	Total Fat 67.1g	103%
	Saturated Fat 32.7g	163%
	Monounsaturated Fat 22.9g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 827mg		275%
Sodium 636mg		26%
Potassium 877mg		25%
Total Carbohydrate 7.2g		2%
	Dietary Fiber 1.4g	5%
	Sugars 3.5g
Protein 55.5g		110%
detailed view... how is this calculated?

Ham Omelet Deluxe

Recipe #122355 | 25 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: KITTENCAL
May 16, 2005

Not your boring everyday egg omelet by any means! The trick to this (or any omelet) is try to avoid overcooking, as the omelet tends to get dry, you will love this for brunch or even for week night dinner with a small side salad and a crusty roll, it's easy and so delicious! Prep time includes chopping veggies, and cooking time is only estimated.

SERVES 1 -2 (change servings and units)

Ingredients

3 eggs
1 pinch baking powder (this will make the eggs fluffy)
2 tablespoons half-and-half cream
3 tablespoons chopped green onions (or to taste, can use chives also)
1/2 teaspoon garlic salt (optional but good to add in)
black pepper
2 tablespoons butter or margarine
3/4 cup finely chopped cooked ham
2-3 tablespoons chopped green bell peppers
2-3 tablespoons chopped tomatoes
2-3 fresh mushrooms, sliced (can use canned also)
2-3 tablespoons shredded cheddar cheese
2-3 tablespoons shredded mozzarella cheese

Directions

1
In a small bowl, beat the eggs, pinch baking powder, cream, onions, garlic salt and pepper (if not using the garlic salt, season with regular salt).
2
Heat butter in a 10-inch skillet over medium-high heat; add in the egg mixture.
3
As the eggs set; lift the edges with a spatula, letting uncooked portion flow underneath.
4
Sprinkle with ham, green peppers, tomato and mushrooms.
5
When eggs are set (but moist), remove from heat, and fold omelet in half.
6
Sprinkle with both cheeses; cover the frypan for about 1-2 minutes or until cheese has melted.
7
Serve immediately.

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Featured Reviews for This Recipe

From: lazyme

On Mar 13, 2008

Fantastic! I was very tempted to saute the green pepper and mushrooms a little bit before adding to the omelet, but I'm so glad that I didn't. This is one of those recipes that shows how the taste can change depending on how you prep the ingredients. This omelet really allowed each veggie's fresh flavor to come thru perfectly. Thanks once more Kitten. Made for Zaar Stars tag game.

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From: KMLWPA

On Dec 24, 2006

These were really, really good. Made 2 for dinner tonight. Skipped the tomatoes and bell pepper in dh's because he doesn't care for them. Sauteed fresh mushrooms in butter with some chopped yellow onion I wanted to use, then sauteed the bell pepper for me in the mushroom drippings. I also added some cooked crumbled bacon to the filling. I added the cheeses to the filling instead of putting on top, then folded the egg over and let it cook a moment longer until the cheese melted some. When plating, I sprinkled the top with some grated Parmesan and green onion tops. Dh and I both loved this. Even better, I finally made an omelet that looks and tastes like an omelet. Until tonight I've always been "omelet challenged". Thanks Kittencal, for a recipe that finally let me make a really yummy omelet!

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From: frozen_rain

On Oct 9, 2006

This was a fabulous, filling, tasty omelet! I used milk instead of cream.

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From: CountryLady

On May 31, 2005

DELUXE! DELISH! I needed a quick, easy dinner last nite & seeing Bergy's foto yesterday, I decided on this recipe - served with a tossed salad & whole grain toast. Since I didn't have any green pepper, I increased the other veggies. I substituted Monterey Jack for the Cheddar - not quite as colourful but the taste was good. I used fresh mushrooms which I sauteed in the butter before adding the egg mixture. I used fresh from the garden chives, grape tomatoes & garlic powder & 1/2 tsp sea salt. Your omlette making method is the one I always use & works well. Thanx Kitten!

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