Ham And Cheddar Mug Omelet Recipes

CHEDDAR-HAM OVEN OMELET

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

MUG OMELET

Steps:

• Grease the inside of a microwave-safe 12-ounce mug with the butter. Add the eggs and milk, then beat with a fork until well combined.
• Stir in the cheese, ham, bell pepper, salt and pepper.
• Microwave on a medium-high setting for 1 1/2 minutes, then stir and microwave until the eggs are set, an additional 1 to 1 1/2 minutes.
• Let cool slightly before serving.

OMELET IN A MUG

Steps:

• In a microwave-safe mug coated with cooking spray, combine all ingredients. Microwave, uncovered, on high for 30-40 seconds; stir. Cook 30-60 seconds longer or until eggs are completely set.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

HAM AND CHEDDAR OMELET

Steps:

• In a large bowl, whisk together the eggs, salt, and pepper until blended.
• In a 14-inch frying pan over medium heat, melt the butter.
• When the butter foams, tilt the pan to coat evenly.
• Pour the eggs into the pan and stir slowly with a heatproof spatula until the eggs begin to thicken, about 4 seconds.
• Decrease heat to low and cook, without stirring, until the eggs set along the edges, 2-3 minutes.
• Continue to cook the eggs, gently lifting the set portions with the spatula and tipping the pan to allow the uncooked egg to run underneath, until the eggs are set, about 1 minute for a soft texture.
• For a firmer texture, cook for about 20 seconds longer.
• Sprinkle the ham, cheddar, and herbs on half of the omelet, leaving a 1-inch border around the edge.
• Using the spatula, carefully lift the other half of the omelet and fold it over the filling.
• Cook until the filling is heated through, 20-40 seconds.
• Slide the omelet onto a warmed plate.
• Using a large knife, cut the omelet crosswise into pieces 2-3 inches wide.
• Serve at once.

HAM AND CHEESE OMELET

Steps:

• Whisk eggs with milk and salt and pepper. Set aside.
• Heat large nonstick frying pan with nonstick cooking spray over medium high heat.
• Add egg mixture and cook without stirring until only a tiny bit of egg is still wet. Place 2 cheese slices on half of the omelet. Sprinkle ham over the cheese and top with other 2 slices cheese.
• Carefully fold over one side of omelet on top of other. Slide out of pan onto plate.

BACON, HAM AND CHEDDAR OMELET BAKE

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
• In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
• Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.