More Great Recipes: Breakfast | Eggs

Country-Style Omelette


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 teaspoons vegetable oil
1/4 medium onion, finely chopped (about 1/4 cup)
1/4 small green capsicum, diced (about 1/4 cup)
1/4 small red capsicum, diced (about 1/4 cup)
4 large eggs
1/4 cup skim milk
1/4 teaspoon freshly ground black pepper
1/4 cup diced low fat leg ham
1/2 grated low-fat cheddar cheese


In a small non stock omelette pan, heat oil over a medium heat. Add onion, green and red capsicums and gently fry for 6 minutes, stirring frequently. Place vegetables on a plate.


Wipe omelette pan with paper towels; spray with vegetable oil cooking spray. In a small bowl, beat eggs, milk and pepper with a fork until smooth.


Heat omelette pan over a medium-high heat for 30 seconds. Add half the egg mixture; cook until edges are just set, about 1 minute. Place half the vegetable mixture and half the ham over eggs; sprinkle half the cheese on top. Cook until set, about 1 minute longer.


Using a palette knife, fold omelette over. Slide omelette out onto a dinner plate. Repeat process with more vegetable oil cooking spray, remaining egg mixture, vegetables, ham and cheese. Serve immediately.


TIPS:


Non stick omelette pans are approximately 20cm in diameter. The rounded sides of the pan allow the cooked omelet to slide out easily.


To save time, cook all the egg mixture at once. Do not fold cooked omelette as it is thicker - slice it out whole with a palette knife, cut in half and serve.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze