Loaded ham, cheese, spinach and tomato omelette
Serves one very hungry person.
Ingredients:
Egg base:
3 large eggs
2 tablespoons of sour cream (for extra creaminess).
Salt, to taste
Freshly ground black pepper, to taste
Fillings:
¼ cup of diced ham (or sliced ham, torn into pieces).
¼ cup of shredded cheese (cheddar, Colby Jack, Swiss or a blend).
¼ cup of fresh spinach leaves
2 tablespoons of diced green bell pepper
2 tablespoons of finely chopped onion.
4–5 slices of fresh tomato
For cooking:
1 tablespoon of butter
Optional: a splash of oil to prevent the butter from burning.
To serve (optional but recommended):
Toasted English muffin or bread
Butter
Juice or coffee on the side.
Instructions:
1. Prepare the eggs.
In a bowl, whisk together:
Eggs
Sour cream
Salt and black pepper.
Continue whisking until the mixture is smooth and slightly frothy. The sour cream makes the omelette rich and tender — it’s an old-school trick!
2. Cook the vegetables.
Heat a non-stick frying pan over a medium heat.
Add butter (and oil, if using).
Once melted:
Add the onion and green pepper.
Sauté for 1–2 minutes until softened.
Add the spinach and cook until just wilted.
Push everything to the side of the pan.
3. Add the eggs.
Pour the egg mixture into the skillet.
Leave to cook undisturbed for 30–45 seconds until the edges begin to set.
Gently pull the edges towards the centre, tilting the pan so that the uncooked egg flows underneath.
4. Load it up! This is where it gets ‘out of control’!
Once the eggs are mostly set but still slightly soft on top:
Layer on:
Ham
cheese
tomato slices
Season lightly with black pepper.
5. Fold and finish.
Carefully fold the omelette in half.
Reduce the heat to medium-low, cover the pan and cook for 1–2 minutes, until the cheese has melted and the inside is hot.
1–2 minutes until the cheese has melted and the inside is hot.
If needed, briefly flip or slide onto a plate and fold more tightly.
6. Serve hot.
Slide onto a plate and add a toasted English muffin with butter. Enjoy immediately!
Pops-style tips
Don’t rush it — medium heat is key!
Use sour cream instead of milk for fluffy eggs.
If it looks too big, you’re doing it right!
Imperfect folds = perfect omelette!
