Ingredients:
- 6 large eggs
- 1/4 c milk
- 1/2 c fully-cooked ham, chopped
- 1/2 onion, chopped
- Asiago cheese, to taste
- 1 clove garlic, minced
- Sea salt, to taste
- Pepper, to taste
- 1 tbsp butter
- In a non-stick skillet, saute garlic and onion in butter, until tender; remove vegetables from skillet and set aside.
- Reduce heat to low-medium. Beat egg and milk together.
- Pour into skillet. Season with salt, pepper and paprika. As the eggs set, lift edges with a spatula and allow the uncooked portions to spill underneath. When the eggs are set, place cooked vegetables and ham on one half and top with cheese. Fold the omelette over the filling. Allow to cook until the cheese is melted, about 1 to 2 minutes.
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