Cheese, Mushroom and Ham Omelette with Jalapeno Pepper

1-2
Servings
10m
Prep Time
7m
Cook Time
17m
Ready In


"Easy tasty recipe for Sunday brunch or a light dinner. I like a little chili sauce on top when served but not necessary. This omelette needs a large appetite for one serving. I like to add 1 tablespoon of flour along with the milk and sour cream (cottage Cheese) to the eggs but it is optional. Watch your stove temp. on mine it is medium high for perfect cooking. My last stove it was just below medium."

Original recipe yields 1-2 serving
OK

Nutritional

  • Serving Size: 1 (601.9 g)
  • Calories 564.1
  • Total Fat - 37.1 g
  • Saturated Fat - 18.6 g
  • Cholesterol - 488.4 mg
  • Sodium - 797 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 8.4 g
  • Sugars - 7.8 g
  • Protein - 37.6 g
  • Calcium - 439.7 mg
  • Iron - 6.3 mg
  • Vitamin C - 38.6 mg
  • Thiamin - 0.6 mg

Step 1

Whip eggs, sour cream & milk together. Season with salt and pepper.

Step 2

Melt butter in a large skillet that has a lid. Add mushrooms & jalapeno pepper. Sizzle for 2 minutes.

Step 3

Pour in eggs - medium - high heat. Cover with lid.

Step 4

After 3 minutes add ham & cheese to half side of the omelette.

Step 5

Replace lid, continue cooking for an additional 2 minutes or until the omelette is firm, The bottom should be golden.

Step 6

Flip one half side over.

Step 7

Enjoy I hope.

Tips & Variations


  • Large skillet or omelette pan with lid

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