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Recipe of Ham cheese omelette

Recipe of Ham cheese omelette

A quick and rich alternative to start the day, a balanced breakfast includes eggs, and eating once or twice a week doesn't hurt, so a creative way to integrate them into the diet is through a ham cheese omelette, where the three flavors predominate and where the egg is the perfect glue to unite this classic couple that leaves no one indifferent. Below are the ingredients, quantities and steps to prepare this delicious roll, which goes well with a coffee in the morning

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Recipe Summary

Preparation 7 min
Cooking 5 min
Servings 1
Difficulty Easy
1 Servings
7 min Preparation
5 min Cooking
Easy
Healthy

Ingredients

  • 2 eggs
  • 50 ml of milk
  • 1/2 tsp butter
  • Pinch salt
  • Minced cheese
  • Minced ham

Join me and let's see how to make Ham cheese omelette

Instructions:

    Step 1
  • Start by thoroughly washing the eggs before cracking them.
  • Step 2
  • Whisk them until they are creamy, add the milk and salt and whisk again.
  • Step 3
  • Heat the butter in a pan, over low heat, once it melts add the egg mixture.
  • Step 4
  • When the egg is slightly curdled on the surface, add the cheese and ham.
  • Step 5
  • With the help of a spatula, check if you can peel off the edges without breaking them. It shouldn't be fully cooked or you won't be able to shape it.
  • Step 6
  • Start making a roll with the egg. Once ready, let it brown on the ends.

Tips for this recipe

Here are some useful tips to perfectly prepare Ham cheese omelette and get the best results.

  • Always use fresh ingredients for the best flavor
  • Prepare all ingredients before starting to cook
  • Monitor temperature during cooking to prevent burning

Variations of this recipe

Try these delicious variations of Ham cheese omelette to give a different touch to your preparation.

  • Vegetarian version: substitute meat with plant proteins like tofu or legumes
  • Spicy version: add chili peppers or spicy spices to taste
  • Healthy version: reduce oil and increase vegetables

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