Mains · Recipes

Broiled Omelette

Seth Jovian
An unfolded omelette, topped with ham, green peppers, tomatoes, and melted cheese
Print Recipe
Finishing the omelette off in the broiler makes it perfect every time
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: French
Keyword: bell peppers, eggs, ham, tomatoes
Servings: 1 omelette
Calories: 800kcal

Equipment

  • 3 medium bowls (or 2, if you wash one in the middle)
  • 1 frying pan
  • 1 cutting board
  • 1 cheese grater
  • 1 whisk (or fork)

Ingredients

  • 4 oz ham
  • 3 eggs
  • 2 oz cheese (e.g., cheddar; shredded, if you don't want to shred it)
  • 1 bell pepper (probably green)
  • 1 Roma tomato (or half of a beefsteak)
  • 1 tbsp whole milk (1 oz)
  • ½ oz butter (to grease the frying pan)

Instructions

  • On the cutting board, dice the ham to the size you want
    4 oz ham
  • Add the diced ham to the first medium bowl
  • On the cutting board, dice the bell pepper to the size you want
    1 bell pepper
  • Add the diced bell pepper to the first medium bowl
  • On the cutting board, dice the tomato to the size you want
    1 Roma tomato
  • Add the diced tomato to the first medium bowl
  • Mix the ham and veggies together, in the bowl
  • Turn a stove burner on medium
  • Crack the eggs into the second medium bowl
    3 eggs
  • Add the milk
    1 tbsp whole milk
  • Whisk the eggs until well-mixed
  • Turn the top oven broiler on
  • Grease the frying pan, but don't put it on the burner yet
    ½ oz butter
  • Pour the egg mixture into the frying pan, which is still not on the burner
  • (If you want to use one less bowl, wash the egg bowl here and re-use it as the "third" medium bowl)
  • Put the frying pan on the burner you turned on earlier
  • Let it cook about 3 minutes, until the bottom is solid, but the top is still runny
    (You can check to see if the bottom solidifies by tilting the pan and seeing if the bottom still runs)
  • If your cheese is not shredded, put the third medium bowl on the scale and shred the cheese into it
    2 oz cheese
  • Once the bottom is solid, turn the burner off
  • Spread out the meat and veggie mixture over the omelette
    4 oz ham, 1 bell pepper, 1 Roma tomato
  • Sprinkle the shredded cheese on top of the meat and veggies
    2 oz cheese
  • Put the frying pan with the omelette into the oven and let it broil for 3-4 minutes, until the cheese melts, the omelette is brown around the circumference, and the sides rise up off the pan
  • Using a pot holder, take the frying pan out of the oven
  • Using a spatula along with the pot holder, transfer the omelette to the serving plate, folding it over in the process, if you wish
    For something different, you can also transfer the omelette to a bowl and eat it with a spoon — even the first medium bowl, that held the filling.
  • It'll be very hot, and you can put it in the freezer for about 7 minutes to cool it down to edible temperature.
  • Top with salt, pepper, herbs, and hot sauce to taste

Notes

Adapted from Cooking with Jack