Name: Farmhouse omelette with cheese and ham
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 50 gram butter; 200 gram sliced ham; 8 eggs, lightly beaten; 1 tablespoon thickened cream; 1/3 cup grated parmesan; 125 gram punnet cherry tomatoes, halved; 50 gram baby spinach leaves; 1/4 cup roasted red capsicums, drained, chopped (see recipe tip); 2 tablespoon caramelised onion; 1/2 cup smooth ricotta; micro parsley, mixed salad to serve

Farmhouse omelette with cheese and ham

Go back to basics with this delicious farmhouse omelette recipe. Packed with veges and loaded with cheese and ham, this omelette is perfect for breakfast, brunch or even dinner

Serves 4

Prep

10M

Cook

20M

Total

30M

This recipe first appeared in Woman’s Day.

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Ingredients

50 gram butter

200 gram sliced ham

8 eggs, lightly beaten

1 tablespoon thickened cream

1/3 cup grated parmesan

125 gram punnet cherry tomatoes, halved

50 gram baby spinach leaves

1/4 cup roasted red capsicums, drained, chopped (see recipe tip)

2 tablespoon caramelised onion

1/2 cup smooth ricotta

micro parsley, mixed salad to serve

Method

1.Preheat oven to hot, 200°C.

2.In a 20cm nonstick, ovenproof frying pan, melt half the butter on medium. Cook ham for 4-5 minutes. Remove from pan.

3.In a large bowl, lightly whisk eggs and cream together. Season.

4.Heat remaining butter in pan. Pour in egg mixture, stirring with a wooden spoon a little to loosen from base. Cook, tilting the pan, until starting to set. Scatter parmesan over, then tomatoes, spinach, capsicum, ham, onion and dollops of ricotta.

5.Place pan in oven and bake omelette for 8-10 minutes until just set and golden. Scatter with parsley. Serve sliced, accompanied with salad.