Making a two egg, ham and cheese omelette — Photos

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):

Ground ham taken out from freezer

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:

Deli-style sliced “old fashioned smoked ham”

… and a coffee grinder was taken out:

Coffee grinder taken out

The package was opened up, and a couple of slices of ham were placed in the coffee grinder …

Ham placed in coffee grinder

… the coffee grinder was closed …

Lid placed on coffee grinder

… and the ham was coarsely ground (though not turned to mush!) a few pulses at a time:

Ham being ground
Coarsely ground ham

(… 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:

Frozen ground ham placed in microwave oven

… and the microwave oven (1100 watts) was set to about 30 seconds, just enough to mostly defrost the ham:

Microwave oven set to 30 seconds (1100 watts)

The microwave oven was turned on:

Chopped ham defrosting in microwave oven

Finally, the defrosted chopped ham was broken up with a fork:

Defrosted chopped ham broken up with 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:

Container of cheddar cheese sliced off block

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:

Block of cheddar cheese with cheese slicer

The block of cheese was unwrapped:

Unwrapped block of cheddar cheese with cheese slicer

Cheese was sliced off the block:

Cheese sliced off block

… and as the cheese was sliced, it was placed in a container:

Cheese slices placed in 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:

Mixing bowl taken out

Two eggs were taken out:

Eggs taken out
Eggs taken out
Two eggs taken out

Two eggs were cracked in the mixing bowl:

Eggs cracked in mixing bowl
Eggs cracked in mixing bowl

Milk was taken out, and about an ounce of milk was measured out:

Milk taken out and measured

The milk was added to the eggs:

Milk added to eggs
Milk added to eggs

A bit of salt was added to the eggs and milk:

Salt added to eggs and milk

The mixture was beaten with a fork:

Beating eggs and milk and salt with fork
Ingredients beaten with fork

For this amount of egg mixture, I use a 6 inch / 15 centimetre non-stick frypan:

6 inch / 15 centimetre non-stick frypan

Also, an aluminum pie plate was taken out:

Aluminum pie plate take 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.

Stove set to low setting

Cooking oil, in this case olive oil, was taken out and added to the frypan:

Olive oil added to frypan
Olive oil added to frypan

The olive oil was spread over the cooking surface of the frypan:

Olive oil spread over cooking surface
Olive oil spread over cooking surface

The beaten egg mixture was poured into the frypan:

Egg mixture poured into frypan
Egg mixture poured into frypan
Egg mixture poured into frypan

The aluminum pie plate was placed over the frypan as a means to cook the top of the egg mixture somewhat more quickly:

Pie plate placed on top of frypan

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):

Cheese taken out of container

The aluminum pie plate was taken off the frypan, revealing that the egg mixture was cooking through:

Aluminum pie plate removed from frypan

About half the cheese slices were placed on half of the omelette (in this case, on the left hand half of the omelette!):

Cheese placed over half omelette

The ground ham was spread over the cheese on the omelette:

Ground ham spread over cheese

The rest of the cheese slices were placed on top of the ground ham:

Cheese placed on top of ham

The aluminum pie plate was again placed on top of the frypan, in order to help melt the cheese and warm the ham:

Aluminum pie plate placed over frypan

A few moments later, the pie plate was removed, and half the omelette was flipped over onto the other half:

Omelette flipped over on itself

A bit of water was drawn from a tap and into a glass …

Water drawn from tap

Some water was poured into the frypan, in order to create some steam:

Water poured into the frypan to create steam

The aluminum pie plate was again placed on top of the frypan to capture the steam to continue cooking the omelette:

Aluminum pie plate placed on top of frypan

The aluminum pie plate was again removed from the frypan, and the omelette cut in two:

Cutting the omelette 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:

Omelette split in two

Ketchup was added, and the omelette was served to Mom:

Omelette served with ketchup

To my pleasure, Mom yet again found it to be tasty!

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