Omelet with Ham, Tomatoes, and Iceberg Lettuce
Breakfasts • French
Description
I generally don't add salt because the ham and sauce provide enough flavor. You can replace the iceberg lettuce with arugula for a richer taste.
Ingredients
- Chicken Egg 1 piece
- Tomatoes 1 piece
- Onion ½ piece
- Cheese Spread 1 teaspoon
- Smoked Ham on the Bone 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 1 teaspoon
- Iceberg Lettuce to taste
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Cut the ham into strips and sauté (you can do this without oil), add finely chopped tomatoes and onion to the pan. Sauté everything for 2–3 minutes.
Step 2
Add cheese sauce, salt, pepper, and herbs (you can sprinkle them later on the partially cooked omelet) to the egg, and whisk well with a whisk or fork. Pour the mixture into the pan and stir everything with a spatula, cover with a lid.
Step 3
Cut the iceberg lettuce into thin strips. You can arrange it on a plate in the shape of a nest, placing the omelet in the center. You can also mix it immediately with the hot omelet (but not in the pan) and serve afterward. If mixed right away, the lettuce becomes warm and softer.
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