The Perfect Omelette with Ham and Swiss
Yes, there is such thing as the perfect omelette. It is pale yellow, perfectly light and fluffy, but strong enough to hold all of your favorite fillings!
Ingredients
- 2 large eggs
- 2 tbsp sour cream
- 1 tsp salt
- ½ tsp white pepper
- 4 oz shredded swiss cheese
- 2-3 tbsp diced ham
Instructions
- Preheat the oven to 350°
- In a mixing bowl, beat eggs, sour cream, salt and pepper until extremely foamy and pale in color. It should look similar to when you are about halfway to a merengue of egg whites.
- Pour the beaten eggs in a butters nonstick saute pan over medium-low heat.
- As the eggs begin to solidify, drag a rubber spatula back and forth across the bottom of the pan to release the cooked eggs and allow the raw egg to make contact with the bottom of the pan. This will create what looks like soft curves and waves in the pan.
- After about 2-3 minutes, the eggs should look about halfway cooked, but there should still be enough raw egg in the pan to completely coat the bottom.
- Take the pan off of the heat and sprinkle on the ham and cheese.
- Place the pan in the oven for 5-7 minutes, or until the top looks dry and begins to puff
- Remove from the oven, fold the omelette in half and gently slide onto a plate. Serve immediately.