Country Ham and Cheddar Omelet

1. 1

   Heat county ham in a small skillet over medium heat just until browned, 1 to 2 minutes per side.

2. 2

   Remove from the heat, dice into small pieces, and set aside.

3. 3

   In a medium bowl, whisk together the eggs, salt, pepper, cayenne, and heavy cream until well blended and frothy.

4. 4

   In an 8-inch, nonstick skillet, melt the butter over medium-high heat.

5. 5

   Add the egg mixture and stir lightly until just set on the bottom, about 30 seconds.

6. 6

   Sprinkle the ham and green onions across the omelet, and continue to cook for an additional 30 seconds to 1 minute, shaking the pan to loosen the eggs around the edges.

7. 7

   When the eggs are nearly completely set but still slightly soft, sprinkle the cheese over the top of the omelet.

8. 8

   Hold the pan in 1 hand, and with a flick of the wrist, flip, and fold 1 1/3 of the omelet toward the center.

9. 9

   Turn out onto a plate, folding the omelet onto itself into thirds.

10. 10

    Garnish with additional chopped green onions if desired and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.