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Friday, August 12, 2011

Ham and Cheese Omelet

For years, my mother would buy a whole smoked ham from Winn Dixie and ask the butcher to cut three center ham roasts and cut each of the ends for ham hocks.  After I married, I followed her example and bought smoked hams from Winn Dixie.  I would usually bake one of the ham roasts for Sunday dinner.  You can only eat so many ham sandwiches, so we had to come up with another use for the delicious smoked ham.  We decided that the smoked ham would make an excellent omelet and we were right.  This became Phillip's specialty.  He makes such a large omelet that we always share it.  Since we started eating omelets at home, I never order one from a restaurant.  Home cooking is the best!

                                                         Ham and Cheese Omelet

4 eggs, beaten
1/2 cup smoked ham, chopped
2 slices of Velveeta Cheese
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter

We use a divided omelet pan that lays flat on the stove top when we begin cooking.  When the omelet is complete and finished cooking, you fold one side over, and the omelet is ready to be put on the plate for serving.

Place eggs in a medium bowl with salt and pepper.  Beat until they become frothy.  To begin cooking, place the divided omelet pan on the stove top with 2 Tbsp. of butter, one Tbsp. for each side of the pan.  Next, add the beaten eggs evenly between the two sides of the pan.   Cook over medium heat until the eggs are set.  Add smoked ham evenly over the eggs on one side of the pan.  Next, add the cheese slices.  Fold the side of the pan with just eggs to cover the side with ham and cheese.  You now have an omelet that is complete.

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