John Myers
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Ham and Pepper Omelette
The perfect ham and pepper omelette recipe with a picture and simple step-by-step instructions.
For the omelette:
- 5 Eggs size M
- 75 ml Milk
- Salt pepper
For the ham and pepper filling:
- 250 g Shoulder or ham, cut into slices about 3 mm thick
- 2 Red peppers
- 2 tbsp Italian herbal mixture, frozen
- 1 tbsp Butter
- 2 tbsp Creme fraiche Cheese
- Salt pepper
- 0,5 bunch Spring onion
- For the ham and paprika filling, cut the ham into not too fine cubes. Clean the peppers, cut in half, wash and cut into strips. Clean and wash the spring onions and cut into fine rings.
- Melt the butter in a pan and fry the ham cubes in it. Add the spring onions and paprika strips and stir-fry for about 3 minutes. Add the creme fraiche, season with salt and pepper, stir well and set aside.
- Beat the eggs well with milk, season with salt and pepper.
- Melt some butter in a pan and add about a third of the egg mixture to the pan. If the omelette is still too runny, put the lid on and let it rest for another 1-2 minutes.
- Place the omelette on a plate, put some filling on top and fold in half.
- Mixed lettuce tastes good with it.
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