Recipe

Lunch

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Butter
Whipped Eggs
, ¾ cup
Cooked Ham
, shaved
Slices of Gruyère Cheese
Fresh Parsley
, chopped, for garnish
Fresh Chives
, chopped, for garnish

Ham and Gruyère Omelet

From the First Watch cookbook.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 8 Whipped Eggs, ¾ cup
  • 2 tbsp. Butter
  • 9/2 oz. Cooked Ham, shaved
  • 4 Slices of Gruyère Cheese
  • 2 tbsp. Fresh Parsley, chopped, for garnish
  • 2 tbsp. Fresh Chives, chopped, for garnish
  • In a 10-inch nonstick pan, heat butter over medium-high heat to lightly coat the pan, then add eggs.
  • As soon as the bottom of the omelet has started to set, work with a rubber spatula by pulling the edges toward the center and allowing uncooked egg to run underneath the cooked areas. Continue until the omelet is still slightly wet.
  • Separate the edges of the omelet from the pan with the spatula and spread ham evenly over the top half of the omelet (from 9 o'clock position to 3 o'clock position) to ensure ham in every bite.
  • Add a slice of Gruyère cheese. Fold in half and top with the other slice of Gruyère cheese.
  • Transfer to a plate and top with fresh herbs.
Prep Recipes 1

Whipped Eggs🌐

This preparation works great for omelets and frittatas. You can mix ahead of time and store in an airtight container and refrigerate, but the best way is to whip just before adding them to the pan. This will guarantee that the air you just whipped in will result in a nice, fluffy finished product.
Total time: 5 min
Servings: 8
  • 8 Eggs
  • Use a whisk or hand blender to mix cracked eggs in a bowl until they're frothy.