Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 16

T his savory satisfying omelet is a great way to start the day—or a comforting light dinner.

Serves 2

1 tablespoon unsalted butter

5 large eggs

Salt and pepper

¼ cup diced cooked ham

¼ cup shredded Monterey Jack cheese

2 tablespoons snipped fresh chives

1. Melt butter in an 8 or 9-inch nonstick skillet over medium heat. Meanwhile, in a large bowl, whisk eggs, salt and pepper until frothy.

2. Once pan is hot, add eggs; let sit for 3 seconds, until edges begin to set. Using a spatula, draw cooked egg to center of pan. Tilt pan so uncooked egg runs to bare spots. Repeat process all around edge of pan until omelet is just set.

3. Sprinkle ham and cheese evenly over half of omelet. Cook 10 seconds, or until of desired doneness. Run spatula around pan to loosen edges. Jerk the pan sharply to move entire omelet. Tilt pan, resting edge of pan on serving plate. Gently slide omelet onto plate, using spatula to fold omelet in half. Sprinkle with chives and serve hot.

TIP

Omelets cook best if you wait until the pan is hot before adding the eggs.