I feel like it might be silly to post this recipe because it’s just so basic. But on the other hand, we eat omelettes for dinner at least twice a week. So it’s a staple in our house and also a true representation of what we’re eating on a day-to-day basis. Sometimes I use turkey instead of ham. Or sometimes I add tomatoes and jalapeños to the veggie mix. Regardless eggs are high in protein, cheap to buy, and store for up to 6 months in your fridge. If you’re in need of an easy no prep dinner, omelettes are your answer.
Ham Pepper and Onion Omelette
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- 3 eggs
- 2 tablespoons butter or ghee
- 1-2 slices of ham deli meat (I like the brand Metro Deli)
- 1/4 of a green pepper diced
- 1/4 of an onion diced
- Salt and pepper to taste
- Crack the eggs into a small mixing bowl and beat with a fork until scrambled. Add a a pinch of salt and pepper.
- Dice the veggies then sauté them in a skillet over medium heat using butter/ghee. 1-2 minutes or until they start to soften.
- Add the scrambled eggs right on top of the veggies already sautéing in the pan.
- Add the ham on top of the wet eggs then cover the skillet and turn the heat down to low.
- After 3 minutes or so, check on the omelette to see if the top has puffed up. If so, flip the omelette and give the underside 1 more minute to sear uncovered. If not, wait until the entire top of the omelette is puffed up (not runny) before flipping.
- Transfer the omelette from the skillet onto a plate and fold it in half while doing so (the ham should be on the inside of the fold). Top with hot sauce, cilantro, fresh salsa, or avocado slices.