Friday, October 5, 2012

Ham and Gruyere Omelet

We all know that breakfast is an important start to your day.

Sometimes, though we don't have enough time to cook something that may be a little too involved for breakfast.  I usually eat something quick on the go before work during the week.  On the weekends, I enjoy having a leisurely breakfast.  Maybe making some muffins, or biscuits and whatnot. It's my time to slow...down.   However, there are times even on the weekend when I need a quick start to my day.  Last weekend was a full weekend for me, working, cooking, cleaning, classes, and getting ready for company.  All added to up not much time for a relaxed breakfast.  

Omelets are a fast and easy dish that can be simple or hearty.  Just enough to fuel your body for hours to come.  Omelets cook up quickly and most likely you already have all the ingredients on hand.  What's better than that?  This is what I turn to when I need something substantial, but quick.  

Don't be afraid of an omelet...  They are rather quite simple, and very forgiving.  My motto is you can always turn them into a scramble if things don't work to your liking!

Most Omelets are traditional with a cheese filling, however, you can add just about anything to an omelet and turn it into a hearty meal.  I decided on sliced ham and Gruyere cheese. YUM!

Kitchen Tip:  There are two ways to fold an omelet.  You can do the more traditional way by folding it in thirds, like a letter.  Or choose the diner style, by folding it in half.  Your choice!  Just do what is easiest for you.  The trick to a tender Omelet is to cook it over medium heat.  Cooking eggs too fast can make them tough.

Here are some variations to try as well:  *Sauteed asparagus and Gruyere cheese.  * Caramelized onions, bacon or pancetta, and thyme.  *Spinach and mushrooms.  *Goat cheese, thyme, and shallots.

So the next time you are in a pinch for breakfast but want something more than a frozen waffle, try an Omelet!

Ham and Gruyere Omelet

serves 1

1/2 T butter
2 eggs
salt & pepper
splash of 2% milk
1/4 c shredded Gruyere
2 slices of deli ham, sliced into strips

Preheat an 8" skillet over medium heat.

Add butter to the skillet and allow to melt.  

In a small bowl whisk together eggs, salt & pepper, and a splash of milk (about 1- 2 T.).  Whisk until light and frothy.

Swirl melted butter around skillet covering bottom.  add eggs to the skillet and allow them to sit for 30-60 seconds.  Edges will begin to set.  Using a silicone spatula move one die of the egg to the center and tilt the skillet allowing the uncooked egg to flow to the bottom.  

Add the cheese and ham down the middle third, and allow to cook about 1 minute more.  Fold a third of the omelet over the filling.  Lifting the skillet, shake gently to move the omelet up on over the side of the skillet onto a serving plate, folding the last third at this point.  Serve immediately.  

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