The omelet is one of the most versatile and inexpensive meals you can make; perfect for breakfast, lunch or dinner. Omelets are quick and easy to prepare and are typically loved by everyone—young and old.
And while a typical Western or Denver omelet has ham, veggies (like green bell pepper and onion) and cheese, this veggie and ham stuffed omelet is a bit different.
My version has feta cheese, mushrooms and asparagus, but you can use up any veggies you have on hand to get rid of them. You can also swap the cheese for another kind if feta isn’t your jam.
Although you may be intimidated by omelets, trust me when I tell you that making omelets doesn’t have to be a challenge. Once you’ve mastered the few tips and tricks below, you are guaranteed a delicious omelet every time.
How to Make an Omelet:
- Always use a nonstick pan and be sure it has sloped sides. This will make removing the omelette in one piece a breeze.
- Use the correct size pan for the amount of eggs you choose. An 8-inch nonstick skillet for a 2-egg omelette or a 9-inch pan for three eggs.
- It is also very important to keep the temperature low when cooking the eggs. This way the bottom doesn’t brown or get overcooked.
- Add the filling as soon as the eggs begin to set.
- Fold the omelette over the filling.
- Gently slide the omelette out of the pan and onto a plate for eating.
Stuffed Veggie and Ham Stuffed Omelet and Ham Omelet
- 5 asparagus spears, chopped
- ½ cup mushrooms, diced
- ¼ cup feta cheese, crumbled
- extra virgin olive oil
- ½ tomato, diced
- 2 eggs
- diced ham
- ½ tsp sea salt
- ¼ tsp black pepper
Heat olive oil in a medium size pan, add the chopped mushrooms and asparagus. Cook until tender about 1-2 minutes. Remove the mushroom and asparagus mixture from the pan, placing it to the side for later use.
In the same pan, add 1 Tbsp butter. In a small bowl, whisk together 2 eggs. Pour egg mixture into the pan and cook over medium heat until it begins to set, making sure that the sides stay loose around the edges and aren’t sticking.
Add the asparagus and mushroom mixture to one half of the setting eggs. Add the diced fresh tomato, ham and feta cheese on top of the veggies. Cook until the top of the eggs begin to bubble and aren’t visibly runny but still soft and somewhat translucent. Fold the half without the vegetable mixture over the half with the vegetable mixture. Cook for 20-30 seconds more, or until the eggs have set further.