Omelet with Ham, Tomatoes, and Iceberg Lettuce

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

I generally don't add salt because the ham and sauce provide enough flavor. You can replace the iceberg lettuce with arugula for a richer taste.

Ingredients

Chicken Egg - 1 piece
Tomatoes - 1 piece
Onion - ½ piece
Cheese Spread - 1 teaspoon
Smoked Ham on the Bone - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 1 teaspoon
Iceberg Lettuce - to taste
Herbes de Provence - to taste

Step by Step guide

Step 1

Cut the ham into strips and sauté (you can do this without oil), add finely chopped tomatoes and onion to the pan. Sauté everything for 2–3 minutes.

Step 2

Add cheese sauce, salt, pepper, and herbs (you can sprinkle them later on the partially cooked omelet) to the egg, and whisk well with a whisk or fork. Pour the mixture into the pan and stir everything with a spatula, cover with a lid.

Step 3

Cut the iceberg lettuce into thin strips. You can arrange it on a plate in the shape of a nest, placing the omelet in the center. You can also mix it immediately with the hot omelet (but not in the pan) and serve afterward. If mixed right away, the lettuce becomes warm and softer.