Fluffy Ham Omelet

Oxmoor House
2 servings


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4 eggs, separated
1/4 cup water
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
3/4 cup chopped cooked ham
Fresh parsley sprigs


Beat egg yolks in a medium mixing bowl until thick and lemon colored; add water, salt, and pepper, mixing well.

Beat egg whites (at room temperature) in a small mixing bowl until stiff but not dry; fold into yolk mixture.

Heat an ovenproof 10-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water. Add butter, rotating pan to coat bottom and sides. Pour in egg mixture, and gently smooth surface. Reduce heat; cook 5 minutes or until puffy and lightly browned on the bottom. Transfer pan to oven; bake, uncovered, at 350° for 7 minutes or until a knife inserted in center comes out clean.

Sprinkle chopped ham over half of omelet. Loosen omelet with spatula, and fold in half. Gently slide omelet onto a warm serving plate. Garnish with parsley. Serve immediately.

Created date

February 2010