Ham Omelet Recipe ingredients

To prepare this Ham Omelet Recipe, first proceed as with plain omelet, and after pouring it in the pan, sprinkle over 2 tablespoonfuls of finely minced ham to which has been added a little minced parsley. Or the ham may be added to the yolks of the eggs before folding in the whites. Garnish with sprigs of parsley. Five or six minutes should be sufficient for the cooking.

Plain Omelet

3 eggs

1 tablespoonful cream

1 tablespoonful melted butter

1/4 teaspoonful salt

a dash of white pepper or paprika

Beat the yolks of the eggs very light; add the salt, pepper, and cream. Fold in the whites of the eggs, beaten very stiff. Have the butter boiling hot in the omelet-pan, which should be kept very smooth; turn the mixture in, and as soon as it begins to stiffen, draw it away from the edges of the pan or gently slide a knife under the centre to allow the uncooked egg to reach the hot pan, and cook evenly. As soon as the omelet is a rich golden brown, fold over and serve at once on a very hot plate. The mixture must not stand after the whites of the eggs are folded in. The secret of a light, fluffy omelet is in making and cooking quickly. This quantity is for two people.

Double the above quantity may be made in one omelet, but if a larger amount is necessary, it is better to make two or three omelets rather than attempt cooking the whole quantity in one. Six eggs should be the limit.