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I think it’s the mustard powder that gives this omelette that little bit of extra flavor! You could tweak this recipe by using different kinds of cheese each time, or maybe choosing smoked ham.
I’ve also made this with leftover shredded chicken and it turned out amazing! Besided cheddar, I added a little bit of blue cheese – I think its flavor goes together with chicken perfectly. For lunch, I would serve this with fresh, green salad!
Ingredients
6 large Eggland’s eggs
1 1/2 Tbsp McArthur milk
1 Tbsp flat-leaf parsley leaves, chopped
Small pinch mustard powder
salt and pepper
leftover cooked ham, chopped OR bacon
Cheddar cheese, grated or cubed
1-2 Tbsp Land O’ Lakes unsalted butter
Instructions:
Beat the eggs well, add the milk, parsley and mustard powder, season with salt and pepper. Add the ham and Cheddar cheese.
Heat the butter in an ovenproof skillet until it’s fully melted and the pan is very hot. Pour in the egg mixture, pushing the egg away from the sides of the pan using a spatula. Immediately turn the heat down to medium and let the omelet cook slowly until the bottom half of the omelet is set, about 3 minutes
To fold the omelet, use the spatula to flip 1 side of the omelet over the other to form a half-circle and continue to cook until the omelet is set. To leave the omelet flat, slide the skillet under a preheated broiler until the top of the omelet is set, about 3 minutes.
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Quick tip: Not a fan of ham? Add leftover chicken instead.