Ham Omelet

We like to use clarified butter for an omelet as it doesn't burn.  It you don't have it, use 1 tablespoon butter and 1/2 tablespoon oil.  The oil will prevent burning, but keep an eye on it.

• 4 large eggs
• 1/2 teaspoon water
• Salt & freshly milled black pepper to taste
• 3/4 cup cooked ham in 1/2 inch dice
• 1 1/2 tablespoons clarified butter (or oil)

Mix together all ingredients except the butter. Put the butter in a skillet (or crepe pan if you are so lucky!) heated to medium.  Lifting away from heat, swirl butter around.  Return to heat and add the egg mixture.

Working with a small spatula run around the edges of the egg as it cooks.  Pull eggs back, tip the skillet slightly and allow uncooked egg to run under the cooked edge.  Continue to do this until the egg in the center is just a little moist, then sprinkle the ham in. Roll the omelet in half and turn it onto a plate.  if you use a crepe pan, it will slide easily. 

Serves: 2

Contributor; Caroline Merrill

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