Crispy Ham Omelet with Cheese and Mushrooms ( add chopped eggs for a real winner)
Great for those Easter Leftovers! Overstuffed omelets like those at IHOP are eggs at their worst, harboring more calories than a half-dozen doughnuts. Why not spend the 5 minutes at home for a healthier, tastier version?
Makes 4 servings
2 Tbsp butter 1⁄2 lb white or cremini mushrooms, stems removed, sliced Salt and black pepper to taste 4 slices prosciutto,and/or ham, cut into thin strips 8 eggs 4 Tbsp milk 1 cup shredded Gruyère or other Swiss cheese Chopped chives or scallions (optional)
HOW TO MAKE IT
Heat 2 teaspoons butter in a medium skillet or sauté pan until foaming, then add the mushrooms. Cook until brown and caramelized, 5 to 7 minutes. Season with salt
and pepper and remove to a bowl or plate.
Wipe the pan clean and return to the heat. Add the prosciutto slices, or ham (don’t crowd) and cook for a minute or two, until the pieces begin to shrink slightly and crisp up. Reserve.
Heat 1 teaspoon butter in a small nonstick pan set over medium heat. Beat 2 eggs with 1 tablespoon milk and season with salt and pepper.
Add the eggs to the pan and use a wooden spoon or heat- proof rubber spatula to move them about, as if you were scrambling them. Continue to do this for 30 seconds
or so, until about half of the eggs have set, then use your spoon to gently lift the edge of the omelet and swirl the liquid egg around so that it runs underneath to the pan.
When all but the thinnest film of egg has set, add 1⁄4 cup cheese and a big spoonful of the sautéed mushrooms. Fold the omelet over (either once for a half-moon or twice for a long thin omelet) and gently slide onto a warm plate. Garnish with crispy prosciutto or ham and chives (if using).
Repeat to make 4 omelets in all.
If you need help with any dietary issues, we have people to help you.
Health and Wellness Associates