8 eggs
1/2 cup milk (120 ml)
3 tablespoons butter
1 1/2 cups diced ham (240 g)
1/2 cup grated Parmesan cheese (50 g)
8 eggs
1/2 cup milk (120 ml)
3 tablespoons butter
1 1/2 cups diced ham (240 g)
1/2 cup grated Parmesan cheese (50 g)
In a medium bowl, whisk the eggs gently with a hand whisk
Add the milk and whisk just to combine
In a large non-stick skillet, melt the butter over medium heat
Reduce heat, add the beaten eggs, and cook until they start to set
Use a spatula to lift the edge of the omelette and let the uncooked egg flow to the bottom of the pan, cooking through
Place the diced ham and Parmesan cheese in the middle of the omelette (reserve 1/2 tablespoon for sprinkling)
Fold one-third of the omelette over the filling and then fold the other part on top
Slide the omelette onto a large plate, sprinkle with reserved Parmesan cheese, and serve immediately
511 calories per serving
