Ham And Cheddar Mug Omelet Food

CHEDDAR-HAM OVEN OMELET

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

MUG OMELET

Steps:

• Grease the inside of a microwave-safe 12-ounce mug with the butter. Add the eggs and milk, then beat with a fork until well combined.
• Stir in the cheese, ham, bell pepper, salt and pepper.
• Microwave on a medium-high setting for 1 1/2 minutes, then stir and microwave until the eggs are set, an additional 1 to 1 1/2 minutes.
• Let cool slightly before serving.

HAM 'N' CHEDDAR CUPS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Beat eggs and milk; stir into dry ingredients until well combined. Stir in the ham, cheese, bacon and onion. Fill well-greased muffin cups three-fourths full. , Bake at 350° until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes before removing to a wire rack.

BACON, MUSHROOM, AND CHEESE OMELET

Steps:

• Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

CHEF'S SPECIAL OMELET

Steps:

• Put eggs in a blender, and mix on high until egg mixture is almost white.
• Put potato, onion, ham and bacon on grill pan and saute for 30 seconds. Then pour egg mixture over vegetables. Let eggs cook until slightly firm around edges.
• Add cheese slices. Then gently roll eggs over into omelet shape. Cook 2 minutes until firm.
• Plate the omelet on a plate and pour 1 cup cooked meat or bean chili on top.

DENVER OMELETTE IN A MUG

Steps:

• Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes.
• Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute.
• Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds.
• Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up!
• Serving suggestion: Whole-wheat English muffin.

HAM AND CHEDDAR OMELET

Steps:

• In a large bowl, whisk together the eggs, salt, and pepper until blended.
• In a 14-inch frying pan over medium heat, melt the butter.
• When the butter foams, tilt the pan to coat evenly.
• Pour the eggs into the pan and stir slowly with a heatproof spatula until the eggs begin to thicken, about 4 seconds.
• Decrease heat to low and cook, without stirring, until the eggs set along the edges, 2-3 minutes.
• Continue to cook the eggs, gently lifting the set portions with the spatula and tipping the pan to allow the uncooked egg to run underneath, until the eggs are set, about 1 minute for a soft texture.
• For a firmer texture, cook for about 20 seconds longer.
• Sprinkle the ham, cheddar, and herbs on half of the omelet, leaving a 1-inch border around the edge.
• Using the spatula, carefully lift the other half of the omelet and fold it over the filling.
• Cook until the filling is heated through, 20-40 seconds.
• Slide the omelet onto a warmed plate.
• Using a large knife, cut the omelet crosswise into pieces 2-3 inches wide.
• Serve at once.

CHEDDAR HAM CUPS

Steps:

• In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.

CHILI CRISP HAM AND CHEESE OMELET

Steps:

• Whisk eggs, water, and chili crisp together in a bowl.
• Melt butter in a large skillet over medium heat. Add egg mixture and cook until egg is completely set, about 6 minutes.
• Add ham and Cheddar cheese to one end of the cooked egg in the skillet. Flip the other side of the egg over the ham and cheese mixture. Cook until cheese is melted, about 4 minutes.

CHEESY HAM OMELET

Steps:

• Whisk eggs and milk in small bowl until blended. Stir in ham, onions and pepper.
• Pour into 8-inch nonstick skillet; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still moist.
• Sprinkle cheese onto half the omelet; fold in half. Remove from heat; let stand, covered, 1 min. Cut in half.

OMELET IN A MUG

Steps:

• In a microwave-safe mug coated with cooking spray, combine all ingredients. Microwave, uncovered, on high for 30-40 seconds; stir. Cook 30-60 seconds longer or until eggs are completely set.