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Ham & Swiss Cheese Omelets
Makes 2 Servings
*3 tbls. butter
*6 mushrooms, such as white button, shiitake or cremini, sliced
*6 eggs
*2 tbls. fresh chives, chopped
*2 tbls. water or milk
*Salt and pepper to taste
*2 slices thin-sliced boiled ham, coarsely chopped
*4 oz. swiss cheese, shredded
*4 long chives for garnish
*4 strawberries, sliced lengthwise leaving stem intact and fanned out for garnish
*Melon slices for garnish
1Melt 1 tablespoon butter in a small frying pan and saute mushrooms until softened and browned. Transfer to a paper towel to drain. Set aside.
2Crack 3 eggs into a small mixing bowl. Add 1 tablespoon chopped chives and 1 tablespoon of water. Season with salt and pepper. Whisk until well mixed.
3Melt 1 tablespoon butter in an 8-inch non-stick omelet pan over medium heat until it stops frothing (don't let it brown). Slowly swirl in the egg mixture. Tilt the pan to spread the eggs evenly.
4Cook until the eggs begin to set on the bottom. Push the edges toward the center to allow the uncooked liquid egg to fill underneath. Add half each of the ham, cheese and mushrooms across the center.
5Shake the pan to loosen the omelet so that it will slide out of the pan. Tilt the pan and use a spatula to fold over one-third of the omelet to the middle. Hold the pan over a serving plate and tip the omelet out of the pan so that it folds over onto the plate. Top with 2 long chives and garnish with 2 strawberries and a slice of melon.
6Repeat with remaining ingredients for the second omelet.
  • Recipe can be multiplied for additional servings.