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Fluffy Ham Omelet

Yield 2 servings


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

Oxmoor House Homestyle Recipes