Oniony Omelet
So many weekday evenings there is a need for food, but not necessarily a desire for cooking. Don’t get me wrong, I adore cooking, but sometimes I walk into the house in the evening and just want to collapse and enjoy my family while doing the minimum necessary to prepare for the next day, much less for the evening. That includes dinner. Preparing a quick meal can add to the evening enjoyment, but only as long as it stays quick. The past couple of weeks have included crazy busy long days at work, so the oldie but goodie – breakfast for dinner – is ideal and filling. For me, there is just something about an oniony, cheesy omelet that hits the spot. Slap a couple of tomato slices on the side and dinner is served!
Oniony Omelet
1 Tbsp butter
½ small sweet onion
1 clove garlic, crushed
2 slices ham, finely diced
½ tsp salt
¼ tsp ground black pepper
1 tsp dried parsley
3 eggs, cracked and mixed
½ cup shredded Monterrey Jack cheese
In medium skillet melt butter over medium high heat. Add onion and garlic. Saute for a few minutes until they begin to sweat. Add ham and cook until ham, garlic and onions begin to brown. Add salt, pepper and parsley. Lower heat to medium low. Spread out ham mixture in pan. Pour in egg and swirl pan around to spread it out. Let cook for a few minutes until egg sets. Using a spatula pull egg in from the edges of the pan. When egg from the middle of the pan begins to bubble slide your spatula under half of it and quickly flip it over the other half of the egg, pushing a little from the middle to complete the folding in half. Cover and cook for another minute until the egg is to desired doneness. Serve immediately.