Homemaker Gone Natural

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Broccoli, Cheese and Ham Omelet

Ham, cheddar and broccoli omelet

 

Broccoli, Cheese and Ham Omelet

(what I use in parenthesis)

  • 2   eggs (free range, farm fresh)
  • pinch sea salt (here), dash black pepper (here)
  • 1 TBS    butter (organic, grass fed)
  • 1/4-1/2 c   ham, diced (varies)
  • 1/4-1/2 c   broccoli, steamed, chopped (organic, frozen)
  • 1/4 c   cheddar cheese (raw)

Heat a skillet over medium heat.  Add your butter. Take your two eggs and break them open in a bowl add the salt and pepper, beating until fully combined and a little fluffy.  As the butter starts to lightly bubble, pour the eggs into the skillet.  I like to make holes as it is cooking for the runny parts to drain into, so that I can flip the egg over once it is good and set.  Quickly add your remaining ingredients to one side of the omelet and flip the other side over onto it.  Remove from heat and place a lid over the skillet for about a minute to let the cheese get all nice and melty (I skipped this step in the omelet pictured above because I was too anxious to get started on it lol).  Slide onto a plate and serve.