There’s nothing like eggs for breakfast or a midday snack. After school when I was a child, an egg fried sunny side up, bread and butter were all I needed to keep my tummy happy while waiting for dinner. Duck egg, especially, whenever available. I’d eat the egg white first, carefully cutting around the yolk, and it wasn’t until I had consumed all the white that I would pierce the yolk, dip buttered bread in the golden yellow pool and just savor the experience. I still eat egg fried sunny side up that way — yes, to this day — reserving the best for last.
Omelettes I ate in two ways and two ways only as a child. Beaten eggs stirred with softened onion slices or, better still, with fried potato cubes. My appreciation for stuffed omelettes did not happen until much later — probably because preparation was more involved and the adults in the household had neither the time nor the skill to make them. But once I discovered stuffed omelettes, I embraced them, especially the ones with cheese.
Ham, Green Onion and Pepper Omelette
- 4 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 1 bell pepper cored and chopped
- 2 slices good quality ham chopped
- 12 stalks green onion thinly sliced
- grated cheese as much or as little as you like
- chopped parsley to garnish
- Beat the eggs with the salt and pepper.
- Melt the butter in a thick-bottomed frying pan.
- When the butter is hot, pour in the beaten eggs and swirl the pan to allow the eggs to spread evenly.
- When the eggs are partially set, spread the chopped ham and bell peppers on one side. Leave until the eggs are fully set.
- Spread the green onion and cheese on top of the ham and bell pepper.
- Fold the empty half of the omelette over to cover the fillings.
- Slide the omelette on a plate and sprinkle with chopped parsley.
- Serve with toast.
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