| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 to 2 servings |
Ingredients
- 3 large eggs
- Kosher salt
- Olive oil
- One 6-to-8-ounce ham steak, cut into 1/4-inch cubes
- 4 cremini mushrooms, sliced
- 2 ounces fontina cheese, shredded
- 2 ounces Gruyere, shredded
- Chives, for garnish
Instructions
- Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
- Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 535 |
| Total Fat | 36 g |
| Saturated Fat | 16 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 49 g |
| Cholesterol | 402 mg |
| Sodium | 2814 mg |
Reviews
Absolutely the most tasty and beautifully formed. Love it.
Loved doing this for me and my husband this morning! Super yum. I didn’t have mushrooms so used spinach and I didn’t have chives so I used scallions. Will definitely make again.
Thanks, Chef Ann. I finally made a successful French rolled omelette. Your instructions were perfect!
Thanks Anne, you taught that class very well with easy to follow instructions.
I never knew !!! Ty! I need
My white hat now ty Anne
My white hat now ty Anne