{"id":5020,"date":"2023-03-04T19:25:33","date_gmt":"2023-03-04T19:25:33","guid":{"rendered":"https:\/\/www.malak.ca\/blog\/?p=5020"},"modified":"2024-12-22T01:06:40","modified_gmt":"2024-12-22T01:06:40","slug":"making-a-two-egg-ham-and-cheese-omelette-photos","status":"publish","type":"post","link":"https:\/\/www.malak.ca\/blog\/index.php\/2023\/03\/04\/making-a-two-egg-ham-and-cheese-omelette-photos\/","title":{"rendered":"Making a two egg, ham and cheese omelette — Photos"},"content":{"rendered":"\n

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*<\/s> The recipe can now be found here<\/a>! \ud83d\ude42 (20240128)<\/p>\n\n\n\n

Making the omelette:<\/u><\/strong><\/p>\n\n\n\n

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):<\/p>\n\n\n

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Ground ham taken out from freezer<\/figcaption><\/figure>\n<\/div>\n\n\n

Should you not have ground ham on hand, here’s how I make the ground ham:<\/p>\n\n\n\n

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:<\/p>\n\n\n

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Deli-style sliced “old fashioned smoked ham”<\/figcaption><\/figure>\n<\/div>\n\n\n

… and a coffee grinder was taken out:<\/p>\n\n\n

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Coffee grinder taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The package was opened up, and a couple of slices of ham were placed in the coffee grinder …<\/p>\n\n\n

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Ham placed in coffee grinder<\/figcaption><\/figure>\n<\/div>\n\n\n

… the coffee grinder was closed …<\/p>\n\n\n

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Lid placed on coffee grinder<\/figcaption><\/figure>\n<\/div>\n\n\n

… and the ham was coarsely ground (though not turned to mush!) a few pulses at a time:<\/p>\n\n\n

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Ham being ground<\/figcaption><\/figure>\n<\/div>\n\n
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Coarsely ground ham<\/figcaption><\/figure>\n<\/div>\n\n\n

(… 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.)<\/p>\n\n\n\n

The frozen ham taken out earlier was placed in the microwave oven to defrost it:<\/p>\n\n\n

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Frozen ground ham placed in microwave oven<\/figcaption><\/figure>\n<\/div>\n\n\n

… and the microwave oven (1100 watts) was set to about 30 seconds, just enough to mostly defrost the ham:<\/p>\n\n\n

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Microwave oven set to 30 seconds (1100 watts)<\/figcaption><\/figure>\n<\/div>\n\n\n

The microwave oven was turned on:<\/p>\n\n\n

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Chopped ham defrosting in microwave oven<\/figcaption><\/figure>\n<\/div>\n\n\n

Finally, the defrosted chopped ham was broken up with a fork:<\/p>\n\n\n

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Defrosted chopped ham broken up with fork<\/figcaption><\/figure>\n<\/div>\n\n\n

The chopped ham was put aside for a few moments.<\/p>\n\n\n\n

Again, normally, I keep cheddar cheese sliced off the block in the fridge, so I took some out:<\/p>\n\n\n

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Container of cheddar cheese sliced off block<\/figcaption><\/figure>\n<\/div>\n\n\n

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:<\/p>\n\n\n

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Block of cheddar cheese with cheese slicer<\/figcaption><\/figure>\n<\/div>\n\n\n

The block of cheese was unwrapped:<\/p>\n\n\n

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Unwrapped block of cheddar cheese with cheese slicer<\/figcaption><\/figure>\n<\/div>\n\n\n

Cheese was sliced off the block:<\/p>\n\n\n

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Cheese sliced off block<\/figcaption><\/figure>\n<\/div>\n\n\n

… and as the cheese was sliced, it was placed in a container: <\/p>\n\n\n

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Cheese slices placed in container<\/figcaption><\/figure>\n<\/div>\n\n\n

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.<\/p>\n\n\n\n

Back to the omelette, a mixing bowl was taken out:<\/p>\n\n\n

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Mixing bowl taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Two eggs were taken out:<\/p>\n\n\n

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Eggs taken out<\/figcaption><\/figure>\n<\/div>\n\n
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Eggs taken out<\/figcaption><\/figure>\n<\/div>\n\n
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Two eggs taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Two eggs were cracked in the mixing bowl:<\/p>\n\n\n

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Eggs cracked in mixing bowl<\/figcaption><\/figure>\n<\/div>\n\n
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Eggs cracked in mixing bowl<\/figcaption><\/figure>\n<\/div>\n\n\n

Milk was taken out, and about an ounce of milk was measured out:<\/p>\n\n\n

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Milk taken out and measured<\/figcaption><\/figure>\n<\/div>\n\n\n

The milk was added to the eggs:<\/p>\n\n\n

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Milk added to eggs<\/figcaption><\/figure>\n<\/div>\n\n
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Milk added to eggs<\/figcaption><\/figure>\n<\/div>\n\n\n

A bit of salt was added to the eggs and milk:<\/p>\n\n\n

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Salt added to eggs and milk<\/figcaption><\/figure>\n<\/div>\n\n\n

The mixture was beaten with a fork:<\/p>\n\n\n

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Beating eggs and milk and salt with fork<\/figcaption><\/figure>\n<\/div>\n\n
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Ingredients beaten with fork<\/figcaption><\/figure>\n<\/div>\n\n\n

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

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6 inch \/ 15 centimetre non-stick frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

Also, an aluminum pie plate was taken out:<\/p>\n\n\n

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Aluminum pie plate take out<\/figcaption><\/figure>\n<\/div>\n\n\n

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.<\/p>\n\n\n

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Stove set to low setting<\/figcaption><\/figure>\n<\/div>\n\n\n

Cooking oil, in this case olive oil, was taken out and added to the frypan:<\/p>\n\n\n

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Olive oil added to frypan<\/figcaption><\/figure>\n<\/div>\n\n
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Olive oil added to frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

The olive oil was spread over the cooking surface of the frypan:<\/p>\n\n\n

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Olive oil spread over cooking surface<\/figcaption><\/figure>\n<\/div>\n\n
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Olive oil spread over cooking surface<\/figcaption><\/figure>\n<\/div>\n\n\n

The beaten egg mixture was poured into the frypan:<\/p>\n\n\n

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Egg mixture poured into frypan<\/figcaption><\/figure>\n<\/div>\n\n
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Egg mixture poured into frypan<\/figcaption><\/figure>\n<\/div>\n\n
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Egg mixture poured into frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

The aluminum pie plate was placed over the frypan as a means to cook the top of the egg mixture somewhat more quickly:<\/p>\n\n\n

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Pie plate placed on top of frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

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):<\/p>\n\n\n

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Cheese taken out of container<\/figcaption><\/figure>\n<\/div>\n\n\n

The aluminum pie plate was taken off the frypan, revealing that the egg mixture was cooking through:<\/p>\n\n\n

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Aluminum pie plate removed from frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

About half the cheese slices were placed on half of the omelette (in this case, on the left hand half of the omelette!):<\/p>\n\n\n

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Cheese placed over half omelette<\/figcaption><\/figure>\n<\/div>\n\n\n

The ground ham was spread over the cheese on the omelette:<\/p>\n\n\n

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Ground ham spread over cheese<\/figcaption><\/figure>\n<\/div>\n\n\n

The rest of the cheese slices were placed on top of the ground ham:<\/p>\n\n\n

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Cheese placed on top of ham<\/figcaption><\/figure>\n<\/div>\n\n\n

The aluminum pie plate was again placed on top of the frypan, in order to help melt the cheese and warm the ham:<\/p>\n\n\n

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Aluminum pie plate placed over frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

A few moments later, the pie plate was removed, and half the omelette was flipped over onto the other half:<\/p>\n\n\n

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Omelette flipped over on itself<\/figcaption><\/figure>\n<\/div>\n\n\n

A bit of water was drawn from a tap and into a glass …<\/p>\n\n\n

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Water drawn from tap<\/figcaption><\/figure>\n<\/div>\n\n\n

Some water was poured into the frypan, in order to create some steam:<\/p>\n\n\n

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Water poured into the frypan to create steam<\/figcaption><\/figure>\n<\/div>\n\n\n

The aluminum pie plate was again placed on top of the frypan to capture the steam to continue cooking the omelette:<\/p>\n\n\n

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Aluminum pie plate placed on top of frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

The aluminum pie plate was again removed from the frypan, and the omelette cut in two:<\/p>\n\n\n

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Cutting the omelette in two<\/figcaption><\/figure>\n<\/div>\n\n\n

At this point, the two halves were quickly turned over (oops, I forgot to take a picture) and cooked for another very small moment.<\/p>\n\n\n\n

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:<\/p>\n\n\n

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Omelette split in two<\/figcaption><\/figure>\n<\/div>\n\n\n

Ketchup was added, and the omelette was served to Mom:<\/p>\n\n\n

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Omelette served with ketchup<\/figcaption><\/figure>\n<\/div>\n\n\n

To my pleasure, Mom yet again found it to be tasty!<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading “Making a two egg, ham and cheese omelette — Photos”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,43,312,45],"tags":[],"class_list":["post-5020","post","type-post","status-publish","format-standard","hentry","category-cooking","category-food","category-freezer-food","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts\/5020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=5020"}],"version-history":[{"count":32,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts\/5020\/revisions"}],"predecessor-version":[{"id":6156,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts\/5020\/revisions\/6156"}],"wp:attachment":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=5020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=5020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=5020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}