From Chapters 20 & 41 of The House of Roses|
CHEESY EASY OMELET FOR TWO
Anyway, back to the recipe. Melt the butter in a fry pan on medium heat while you're preparing the rest of the ingredients. I recommend mixing the eggs in a blender to make them fluffier - mix all 6 first - then add the Half-n-Half, salt and pepper. Pour that into the fry pan and let solidify slightly. When almost solid, layer the green pepper, tomato and ham evenly onto your eggs. Occasionally throughout the process it's a good idea to use a spatula to scrape lightly around the edges to make sure that the egg isn't sticking. When the egg mixture looks pretty solid, layer on all but a few tablespoons of the shredded cheese - and here comes the tricky part - fold half of the eggs over on top of the other half, forming a half moon in the fry pan. (Sometimes it's easier to use 2 spatulas to keep the eggs from breaking apart.) Remove from heat, slide entire omelet onto a single plate and let the eggs rest for a minute or so while the cheese melts and the omelet firms up a bit. Cut in half DIAGONALLY - this makes for a better presentation - and plate the second half of the omelet. Sprinkle both with your remaining cheddar cheese - and serve along with sliced apple and a spritzer - if you're feeling festive.
JT's EVERY DAY'S A HOLIDAY SPRITZER