Country ham, baby portobellos, fresh herbs, and Parmesan cheese bring big, fresh flavors to this omelet.
Mushroom and Country Ham Omelet
Yield: 2 omelets
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- 3 tablespoons butter, divided
- 1 (8-ounce) package baby portobello mushrooms, thinly sliced
- 1⁄2 cup chopped country ham
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 1⁄2 teaspoon salt, divided
- 1⁄2 teaspoon ground black pepper
- 6 large eggs
- 4 teaspoons half-and-half
- 2 tablespoons grated Parmesan cheese, divided
- Garnish: chopped fresh chives
- In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook until tender, stirring frequently, approximately 5 minutes. Add ham, thyme, chives, 1⁄4 teaspoon salt, and pepper; cook 2 minutes. Spoon mushroom mixture into a bowl. Set aside.
- In a large bowl, beat eggs with a whisk until pale yellow, approximately 1 minute. Add half-and-half and remaining 1⁄4 teaspoon salt, whisking to combine.
- Wipe skillet; add 1 tablespoon butter. Heat over medium heat until butter melts. Add half of egg mixture to pan. Cook, without stirring, until egg mixture begins to set, approximately 1 minute.
- Using a heat-resistant spatula, gently lift corner of egg; tilt pan to allow uncooked egg to flow underneath. Cook until set. Repeat procedure until remaining egg is cooked.
- Spoon half of mushroom mixture over half of egg; sprinkle with 1 tablespoon cheese. Fold remaining half of egg over mushroom mixture. Remove omelet from pan. Whisk remaining egg mixture, and repeat procedure with remaining egg mixture, mushroom mixture, and 1 tablespoon cheese. Garnish with chives, if desired.
- Keep the first omelet warm in a 200° oven while finishing remaining omelet.
Taste of the South https://www.tasteofthesouthmagazine.com/