My husband took the kids to school this morning for their twice weekly reporting to the Kumon Center. They were in such a rush that no one had a proper breakfast. Since they would only be there for about an hour, I used that hour to make some ham and cheese omelets. I cooked two and they were ready by the time my family got back.
My 13-year-old exclaimed, “Ham na naman (Ham again)?” She had her fill anyway. There were no leftovers. But I guess that means I should give the ham a rest.
To make ham and cheese omelet, you will need an onion, a small green bell pepper, a small red bell pepper a small carrot, butter, about a cup of chopped cold ham and some eggs. I used two eggs for each omelet.
Peel and chop the onion. Core and deseed the peppers and chop. Peel and chop the carrot. Beat the eggs.
Melt about a tablespoonful of butter in a skillet. Add the chopped onion and cook over medium heat for about 30 seconds (below, left). Add the chopped bell peppers and carrot (below, right) and cook until the vegetables are tender-crisp.
Add the chopped ham and cook, stirring, until the ham is reheated (below, left). Transfer the ham-vegetables mixture to a plate and keep warm.
Add another tablespoonful of butter to the skillet. Pour in two beaten eggs. Swirl the skillet around for even cooking. When the eggs are almost set (still wet on top), fill half with the ham-vegetables mixture. Sprinkle with Paremesan cheese on top. Fold over the empty half of the egg then slide onto a plate.