Smoked Chops-and-Cheese Omelet
Use a heat-resistant spatula to flip the omelet over to cook on the second side. Keep cooked omelets warm on an ovenproof platter in a 250° oven.
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- 1 1/4 cups chopped smoked pork chops (about 1 lb.)
- 2 small plum tomatoes, chopped
- 2 tablespoons finely chopped onion
- 6 large eggs
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons butter, divided
- 2/3 cup shredded Gouda cheese
- 1. Cook chopped pork in an 8-inch nonstick omelet pan or heavy skillet with sloped sides over medium-low heat 5 minutes or until thoroughly heated. Add tomatoes and onion, and cook, stirring often, until onion is tender. Remove pork mixture from pan; set aside. Wipe skillet clean with paper towels.
- 2. Whisk together eggs and next 3 ingredients.
- 3. Melt 1 tsp. butter in same skillet over medium heat. Pour one-fourth egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook 1 to 2 minutes or until almost set. Flip omelet over.
- 4. Sprinkle 1 side of omelet with one-fourth each of cheese and reserved chopped pork mixture. Cook 1 minute or until cheese begins to melt. Slide filled side of omelet onto a plate, flipping remaining side of omelet over filling. Repeat procedure 3 times with remaining butter, egg mixture, cheese, and pork mixture. Serve immediately.
- Note: For testing purposes only, we used Smithfield Smoked Pork Chops. You can substitute 1 (15-oz.) carton garden vegetable flavor egg substitute for eggs, parsley, salt, and pepper.
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