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Happy Mother's Day to all the Moms!

Ham and Cheddar Omelette

3 eggs
2 teaspoons extra virgin olive oil
½ to 1 ounce country ham or other smoked ham, small diced
Salt and freshly ground black pepper
1 tablespoon chopped chives or shaved green onions
3 tablespoons grated cheddar cheese

In a medium bowl, whish the eggs very well; they should be light and frothy.

Heat a small nonstick skillet over medium to medium-high heat. Add the olive oil and ham and cook until ham is lightly golden.

Add the eggs and swirl the pan so that the eggs evenly coat the bottom of the pan. Season with salt and pepper and allow the eggs to cook, pulling in the sides of the omelet with a heatproof rubber spatula so that any uncooked egg can get to the pan to cook. When the omelet is mostly cooked on top but still slightly creamy and is set on the bottom, sprinkle with some of the chives and most of the cheese, then fold one-third of the omelet over to the center of the omelet. Carefully fold over the second edge, flipping the omelet so that you have a smooth side up for presentation. Slide the omelet gently out of the pan to a plate for serving. Garnish with the remaining chives and grated cheddar.

Serves 1


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