I like omelettes. Plain ones, vegetable ones, Greek ones, ham ones, cheese ones, mushroom ones… I like them mostly when they are prepared for me, not by me. But there are exceptions. For example, this morning. I slept plenty of hours, there was no place I had to be by 8 a.m, no rush to get things done, my kid was in a perfect mood and playing all by herself, and my husband was running a race somewhere 50 miles away. In other words, I had plenty of time to make breakfast this morning and absolutely no excuses for eating out. So there you have it.
Brief fridge inspection unearthed some thick slices of ham, a few colorful bell peppers and four eggs. Also found: grape tomatoes, Feta cheese, butter, onions and a ton of fresh herbs. Definitely time for an all out open face omelette.
We always made open face omelette with sliced tomatoes, onions, feta and parsley. We called it “Greek” omelette. Mom liked her omelettes with a pinch of sugar and a bit of flour to thicken the eggs, but I don’t really think it’s necessary: vegetables will add sweetness naturally, and eggs will thicken on their own.
Here is how I made mine:
Ham Omelette with Vegetables, Feta and Herbs
makes 4 servings
- 2 tbsp butter
- 8 oz of ham, diced
- 1 small onion, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1 dozen of ripe grape tomatoes, halved
- 4 large free range eggs
- 1/2 cup fresh milk
- salt, pepper to taste
- fresh herbs of your choosing, I found basil and parsley, coarsely chopped or hand-shredded
- 2 tbsp or more of Feta cheese, crumbled
Dice ham and all the vegetables.
Melt butter in a thick bottom skillet, over medium heat.
Saute vegetables and ham together until soft, translucent and fragrant, and until tomato halves start to wilt.
Whisk the eggs, milk, salt and pepper together, pour over the vegetables, stir once or twice with a spatula to redistribute the vegetables evenly.
Reduce heat to low, cover the skillet snugly and cook until eggs are almost set, for about 7-8 minutes or so.
Add fresh herbs and feta crumbs. Cover again, and cook for another minute.
Turn off the heat and let the omelette rest for a few minutes.
Serve hot, with crusty bread and butter.