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Neil Perry's ham omelette recipe

Neil Perry
Neil Perry

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Neil Perry's ham omelette.
Neil Perry's ham omelette.William Meppem

Master the humble ham omelette and you'll never be stuck for a quick, easy meal-for-one again.

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Ingredients

2 eggs

  • a dash of extra virgin olive oil

  • 20g unsalted butter

  • 2 thin slices quality ham

  • sea salt and freshly ground pepper

  • 1 tbsp Italian parsley

  • ¼ cup freshly grated parmesan

Method

  1. 1. Using a fork, gently beat the eggs with 2 tablespoons of water.

    2. Place a non-stick 22cm frying pan on the stove over a high heat. When the pan is hot, add olive oil and butter. When butter is bubbling and just turns a nutty brown colour, add the egg mixture and scrape the cooked egg mix from the outside into the centre with a silicon spatula.

    3. Keeping the heat high, cook until the inside of the omelette is still a little undercooked, then place the ham, sea salt, pepper and parsley over the middle third of the omelette. Scatter two-thirds of the parmesan over the omelette.

    4. Fold the first third of the omelette into the centre, then the last third over, encasing the ham. Allow to cook for a further minute before removing from the heat.

    5. Serve the omelette sprinkled with what's left of the parmesan and some extra cracked pepper.

    Tip: you can double the size of this omelette by cooking it in a bigger pan. If you want something even larger, cook two or more; making a giant one doesn't work as well.

    If you like this, you may also like Neil Perry's different bircher muesli recipe 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/neil-perrys-ham-omelette-recipe-20171030-gzayde.html