I picked up making omelettes for Mom a few months ago out of the blue, because they’re easy to make, and Mom seemed to appreciate them right off the bat. As of this post’s writing, I don’t have a formal recipe written up, but I imagine I could soon; hence for the moment, this post *is* The recipe can now be found here! 🙂 (20240128)
Making the omelette:
I normally keep ground ham in the freezer, divided into serving sizes in small containers, so I took some out, about 15g to 20g (about half to three quarters of an ounce):
Should you not have ground ham on hand, here’s how I make the ground ham:
Deli-style sliced “old-fashioned smoked ham”, in this case purchased at the grocery store in the pre-packaged deli meats counter, was taken out:
… and a coffee grinder was taken out:
The package was opened up, and a couple of slices of ham were placed in the coffee grinder …
… the coffee grinder was closed …
… and the ham was coarsely ground (though not turned to mush!) a few pulses at a time:
(… and, the rest of the ham in the package was similarly ground and placed in a couple of containers, divided up into individual serving sizes, and frozen.)
The frozen ham taken out earlier was placed in the microwave oven to defrost it:
… and the microwave oven (1100 watts) was set to about 30 seconds, just enough to mostly defrost the ham:
The microwave oven was turned on:
Finally, the defrosted chopped ham was broken up with a fork:
The chopped ham was put aside for a few moments.
Again, normally, I keep cheddar cheese sliced off the block in the fridge, so I took some out:
Should you not have sliced cheese on hand, here’s how I slice the cheese: A block of cheddar cheese and a cheese slicer in the form of a slotted lifter, where were the slot has an edge intended for slicing the likes of cheese off of a block, were taken out; normally we like mild cheddar, but you can choose any kind of cheese you like that will slice, shred, or crumble nicely:
The block of cheese was unwrapped:
Cheese was sliced off the block:
… and as the cheese was sliced, it was placed in a container:
The cheese slices which were produced for this demonstration were put away in the fridge, while the cheese slices taken out earlier were put aside on the counter for a few moments.
Back to the omelette, a mixing bowl was taken out:
Two eggs were taken out:
Two eggs were cracked in the mixing bowl:
Milk was taken out, and about an ounce of milk was measured out:
The milk was added to the eggs:
A bit of salt was added to the eggs and milk:
The mixture was beaten with a fork:
For this amount of egg mixture, I use a 6 inch / 15 centimetre non-stick frypan:
Also, an aluminum pie plate was taken out:
The stove was turned on to a low setting, but, crucially, given that I was using a larger burner and that this burner can be set to only use a smaller, inner circle, I should have only set it to that smaller, inner circle.
Cooking oil, in this case olive oil, was taken out and added to the frypan:
The olive oil was spread over the cooking surface of the frypan:
The beaten egg mixture was poured into the frypan:
The aluminum pie plate was placed over the frypan as a means to cook the top of the egg mixture somewhat more quickly:
A few slices of the cheese was taken out of the container, about enough just to cover half the surface of the omelette, twice, with a not too thick layer of cheese, especially since there will be two layers (see below):
The aluminum pie plate was taken off the frypan, revealing that the egg mixture was cooking through:
About half the cheese slices were placed on half of the omelette (in this case, on the left hand half of the omelette!):
The ground ham was spread over the cheese on the omelette:
The rest of the cheese slices were placed on top of the ground ham:
The aluminum pie plate was again placed on top of the frypan, in order to help melt the cheese and warm the ham:
A few moments later, the pie plate was removed, and half the omelette was flipped over onto the other half:
A bit of water was drawn from a tap and into a glass …
Some water was poured into the frypan, in order to create some steam:
The aluminum pie plate was again placed on top of the frypan to capture the steam to continue cooking the omelette:
The aluminum pie plate was again removed from the frypan, and the omelette cut in two:
At this point, the two halves were quickly turned over (oops, I forgot to take a picture) and cooked for another very small moment.
Half the omelette was served on a plate for Mom to have right away, and the other half was placed in a container to place in the fridge, for Mom to have at a later time:
Ketchup was added, and the omelette was served to Mom:
To my pleasure, Mom yet again found it to be tasty!