Delicious Ham Omelette Recipe - Allrecipes.com
Delicious Ham Omelette Recipe
  • READY IN 35 mins

Delicious Ham Omelette

Recipe by  

"The best weekend breakfast your entire family will enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 omelet Change Servings
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Directions

  1. Heat vegetable oil in a skillet over medium heat; cook and stir onion, ham, potatoes, tomatoes, green onions, and garlic in the hot oil until potatoes are tender, 15 to 20 minutes. Transfer vegetable mixture to a plate.
  2. Pour eggs into the same skillet and season with salt and pepper. Tilt skillet until eggs cover the entire bottom; cook over low heat until eggs are set in the middle, about 5 minutes. Spoon about 1/4 cup vegetable mixture onto 1 side of the omelet; sprinkle half the Cheddar cheese over vegetable mixture. Fold the other half of omelet over the filling. Top omelet with remaining Cheddar cheese.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the filling ingredients. The actual amount of the filling consumed will vary.
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Reviews More Reviews

Aug 25, 2013

Omelettes are a great Sunday morning breakfast - however, I must agree that the amount of oil called for is a bit much. I have a non-stick pan so I opted for just a little butter to fry the onions and potatoes adding a little minced garlic and salt to the mix. I then added the ham and tomatoes and poured the egg mixture over top. I served it spinkled with light Cheddar cheese and sliced green onion along with whole grain toast and a glass of OJ!

 
Aug 20, 2013

As written, I think it calls for too much oil. Starting with as little oil as possible (in a non-stick pan), cook the potatoes, onions, green onions and garlic until the potatoes are almost tender. Add the ham and saute until it's heated through and the potatoes are done. Continue with the recipe and when adding the vegetables to the eggs, sprinkle the tomatoes along with the cheddar cheese and complete as written. This should cut the fat and calories considerably while keeping the tomatoes intact.

 

3 Ratings

Aug 31, 2013

The proportions of this recipe are off. As mentioned by other reviewers, 1/4 cup of oil is way too much. I approached this by using one large potato diced and cooked it in a cast iron pan with just a bit of oil (maybe 1+ Tablespoons) when the potatoes were tender I added the onion and cooked until the potatoes were starting to crisp then added just one clove of minced garlic. 1 cup of diced ham is a lot for one 3 egg omelette - I reduced that to about 1/4 cup. We don't care for cooked tomatoes so I added those to the filling of the omelette. I had extra potatoes that wouldn't easily fit into the omelette so I served those on the side.

 

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Nutrition

  • Calories
  • 1555 kcal
  • 78%
  • Carbohydrates
  • 86.4 g
  • 28%
  • Cholesterol
  • 750 mg
  • 250%
  • Fat
  • 107.8 g
  • 166%
  • Fiber
  • 12.6 g
  • 50%
  • Protein
  • 64.9 g
  • 130%
  • Sodium
  • 2609 mg
  • 104%

* Percent Daily Values are based on a 2,000 calorie diet.

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