Omelette recipe with onions and ham
eggs, we love them at home, I often have to procrastinate because Léonie would eat them every day. Nothing is easier to make than an omelet with onions and ham, we eat it very runny and I like not to beat it too much to give it a different color. This time, I was able to collect farm eggs to make my Omelette with onions and ham, it gives it a different flavor, indeed the yolks are more colorful and the eggs are much larger. It is often the meal in the evening, the Omelet with onions and ham will be tasted with a beautiful green seasonal salad, I will take advantage of making a very fresh, crispy baguette to taste this quick dish. I still had Beaujolais village blanc, it went wonderfully with my dish.
Omelette recipe with onions and ham for 2 people.
- 4 eggs
- 150 g of cooked ham
- 1 onion
- 80 g of Comté
- 8 cherry tomatoes
- 1 teaspoon of olive oil
- Slice the ham heel into cubes.
- Peel and thinly slice the onion.
- Break the eggs into a bowl.
- Slice the Comté into sticks, then add it to the eggs
- Season the eggs with salt and pepper, then beat them lightly.
- Heat a pan with olive oil.
- Add and sear the onions without letting them brown.
- Add the ham cubes.
- Pour in the hot eggs.
Preparation time: 15 minutes
Cooking time: 4 to 6 minutes
Number of people: 2
4 star rating: 1 review
What wine to drink with: Omelette with onions and ham
My favorite wine for this recipe: Beaujolais village blanc Cépage Chardonnay
Temperature between 08 ° and 10 °