← Nouns Cooking · American

Ingredients

• 6 large eggs
• 2 tbsp Milk
• 2 tbsp Butter, divided
• 100 g Ham, diced
• ½ small onion, finely diced
• ½ green pepper, finely diced
• 60 g Cheddar, grated

Method

1. Whisk the eggs with the milk and a pinch each of salt and pepper until frothy.
2. Melt half the butter in a 20–23 cm non-stick pan over medium heat. Cook the ham, onion and pepper for 3–4 min, until the vegetables soften. Scoop out half the filling and set aside.
3. Add half the remaining butter, then pour in half the eggs. As the edges set, push them towards the centre with a spatula and tilt the pan so raw egg runs underneath, for 2–3 min, until almost set but still a little glossy on top.
4. Scatter half the cheese over one side, fold the omelette over and cook for 30 seconds more, until the cheese melts. Slide onto a plate.
5. Repeat with the rest of the butter, filling, eggs and cheese for the second omelette. Serve with toast and hash browns.

Tips

• Cook the filling first so the vegetables are soft, not crunchy, inside the eggs.
• Check the ham label if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Spend With Pennies