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Leftover Ham and Cheese Omelette
Recipe Source
by the Perdue Farms Culinary Team
Leftover Ham and Cheese Omelette
Recipe Source
by the Perdue Farms Culinary Team
The perfect breakfast or brunch entree to serve the day after a big holiday feast! Here, leftover ham is diced and used to fill and top a fluffy cheese-filled omelet. So easy to make and delicious whether served with toast and sides or solo.
Recipe Quick Facts
Prep
5
Minutes
.
Cook
5
Minutes
.
Makes
1
Servings
.
Ingredients
Ingredients
- 1/4 cup diced Niman Ranch Spiral Ham
- 2 eggs, whipped thoroughly
- 1/4 cup shredded sharp cheddar cheese
- 2 teaspoons butter
- 1/4 cup diced tomato
Made with Our
Step 1
Step 1
Crack eggs into a medium-sized bowl and whisk until well blended; Season with salt and pepper.
Step 2
Step 2
Using a small non-stick pan, melt 1 teaspoon butter over medium heat. Sauté diced ham in butter until browned and warmed through; set aside.
Step 3
Step 3
Add second teaspoon butter to pan and melt oven low to medium heat. Add whipped eggs and cook slowly, using a spatula to move uncooked egg to warm areas of pan and being careful not to brown eggs.
Step 4
Step 4
Once eggs have almost cooked through, sprinkle cheese and some ham over egg. Roll omelet over several times and garnish with the rest of ham and diced tomato.
The Perdue Farms Culinary Team
Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
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