Ham and Cheese Omelette

I learned how to cook by making omelettes for weekend breakfasts with and then later, for my mom.

It's a great dish to clean out your fridge with.  Any past-their-prime veggies or deli meats and cheeses can be used once you get the hang of what tastes good together.

Ham and Cheese Omelette

• eggs (I usually number of people +2 eggs for how many I use)
• chopped ham or other deli meat
• shredded cheese
• salt and pepper
• butter
• herbs (green onions, parsley, etc.)

Directions:

1. In a small bowl, crack and beat the eggs with a fork until combined.  Add salt and pepper.
2. Warm a large pan over medium heat and add a small amount of neutral cooking oil and a small pat of butter.
3. Gently pour the beaten eggs in the pan and swirl the pan to evenly coat the bottom.  You can shake the pan or use a spatula to gently lift cooked edges and replace with the remaining uncooked eggs.
4. Once most of the eggs are set, put your fillings (chopped ham and shredded cheese, cooked onions, cooked spinach, whatever) into the middle of the set eggs.
5. Fold both sides over the fillings like a burrito, and roll or tip the eggs onto a plate.  Garnish with herb

Notes: If you like your eggs cooked all the way through like my husband, flip folded sides of the omelette onto the pan and cook a little longer.