We had a very large ham given to us at Christmas time. Too big even for a family with 4 guys! I cut it up in different size pieces and slid it in the freezer to use later. I had plans to make Crockpot Ham and Potatoes , but didn't get going earlier enough in the day for it to have time to cook. So I changed last nights dinner plans to "plan b"....Ham and Cheese Omelets. Really easy to put together and we like to change things up once in a while and have breakfast for dinner.
Here's how I make them...
To make one omelet:
2 eggs, beaten
1/4 cup ham, diced
1/4 cup cheddar cheese, grated
1 tablespoon red onion, diced very small
In a skillet over medium high heat, rub a stick of butter over the bottom to prevent eggs from sticking. You can totally use a non-stick spray if you prefer.
Pour the eggs in the center of the skillet and if needed swirl the pan around or use the back of a spoon to spread the eggs out in a thin circle. Don't worry if it isn't a perfect circle...it will taste great no matter what the shape is!
Turn heat down to medium and let eggs cook until beginning to set on top. If you have never done this before, don't fret...it's easy and you won't mess it up.
When eggs are almost set, sprinkle ham, cheese and onions down the center of the omelet.
Using a spatula, flip one side over the middle, then flip the opposite side over the top of all, creating almost a burrito effect with the ends open. Make sense?
Let cook for 30 seconds or so until the cheese begins to melt and the ham has had a chance to warm through.
Transfer to a plate and top with a little salsa for a little kick, or a little ketchup if you like.
I served this with some Hash Brown Potatoes and Pumpkin Bread. My Fruit Bowl fruit salad would be a delicious addition, too.
You could make this a Lenten recipe by using only cheese and onion. Maybe use different cheeses to make a unique flavor...hmmm, I may have to try that this Friday!
