Ham & Cheddar Omelette

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Preparation Time: 10 minutes | Cooking Time: 10 minutes | Freezable?: No

Slightly upmarket omelette with a twist, ham & cheese omelette with grated courgette. Tastes great.

Ingredients
Method

Ingredients

around 3 slices of thin sliced honey roast ham
25g mature grated Cheddar cheese
around 25g of fresh chives or tarragon, with a bit extra to serve
2 medium eggs
1 tbsp creme fraiche
1/2 coarsely grated courgette
10g unsalted butter (or low calorie equivalent)
Mixed salad to serve

Method

Dice or fold up your ham slices and cut across the roll into 1 cm-wide strips. Place in a bowl with the grated Cheddar and herbs, and toss well together.
Beat the eggs and crème fraîche together, then stir in the grated courgette.
Heat half the butter in a non-stick frying pan (ideally 23 cm if you’ve got one). Pour half the beaten egg mixture into the pan. Allow to cook a little on the bottom then gently pull the sides inwards with a spatula, letting more egg run outwards to fill the space inside the pan. Cook until just set.
Scatter over half the ham and cheese mix then fold over and cook for a further minute until just done. Transfer to a warm plate. Serve with mixed salad and some chunky bread if you’ve got some.

Quick Cook’s Tip
Try mixing up the flavour by swapping the Cheddar for nutty Gruyère or creamy mozzarella. Or add a little wholegrain mustard in with the crème fraîche.

Did you know that the word ‘omelette’ is of French origin and came into use during the mid-16th century But even before this a 14^th century version of an omlette in Britain was known as a herbolace and a mixture of eggs and shredded herbs, baked in a buttered dish.

The largest omelette ever (so far) was made in Portugal. This record-breaking omelette weighed in at a massive 6,466 kg (14,255 lb), and required 145,000 eggs and a 10.3-metre (34 ft) diameter pan to cook it in.