Ham & Gouda Omelette


You might think that I ate this for breakfast but in fact this was my lunch a couple of days back. Eggs are so versatile and can be eaten for any meal. One of my favourite dishes to make is an omelet. In the past I have experimented with a variety of ingredients to enhance the natural flavour of the classic egg. A couple of days ago, I married the salty flavour of the ham and the smoky flavour of the Gouda to give texture to my omelet. 
2 eggs
splash of milk
100 g of black forest ham, diced
100 g of smoked Gouda, diced
canola oil
1. Beat the egg in a small bowl. Add the milk and add the salt and pepper. Combine together. Set aside.
2. In a non-stick pan heat the canola oil. Add the diced ham and brown for 2 to 3 minutes.
3. Slowly add the egg mixture. Lower heat and allow the egg to bubble around the sides. It is important to let the egg cook well before folding over otherwise the egg will break and you will not have a nice half moon.
4. In the last minute, add the diced Gouda onto one half of the omelet. Fold the other side gently. Press down a bit, turn off the heat and cover with a lid. This will help the cheese to melt but it will also cook the egg right through so you don’t have to turn it over and risk damaging the omelet.


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