A perfect start to the day or anytime. This classic ham and cheese omelet is versatile and flavorful. Make this omelet with your favorite cheese, add in some spinach or mushrooms and put your own spin on it.
Pasture-raised eggs are laid by hens that get to spend their days outside on fresh pastures and generally live off the land. They contain 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more Vitamin A, 2 times more omega-3 fatty acids, 3 times more Vitamin E, 7 times more beta carotene than conventional eggs. Tomatoes are the major source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
1 teaspoon extra virgin olive oil
4 grape or cherry tomatoes, cut in half
1 teaspoon fresh thyme leaves
3 eggs, organic and pasture raised
1 teaspoon butter
1/4 cup shredded cheddar cheese
1/4 cup ham, chopped
1 teaspoon fresh chives, chopped
Kosher salt and pepper to taste
Heat olive oil in a 6 to 8-inch non-stick pan over medium heat.
Once oil is hot, add in tomatoes cut side down and let roast in pan until juices begin to release and tomatoes are slightly charred about 2 min.
Transfer tomatoes to a small bowl, toss in thyme leaves and season with a pinch of salt and pepper. Set aside.
While tomatoes are cooking beat eggs in medium bowl until well blended.
Using the same pan, heat butter over medium heat until hot. Tilting pan to coat the bottom.
Pour eggs into pan. They should set immediately around the edges.
Using a rubber spatula, gently push set portions of the egg from edges toward the center of the pan, tilting the pan and allowing uncooked center to run to the bottom and edges of the pan. Continue cooking and tilting pan, gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, season with salt and pepper. Place cheese and ham on one side of omelet. Carefully, slide filled side of the omelet half way out of the pan onto a plate. Using the spatula if necessary, to help you along. Once half way onto the plate turn the other side of the omelet on top of the filled side.
Garnish with fresh chives and serve with pan roasted tomatoes on the side.
Gary Appelsies is a Board Certified Holistic Integrative Nutritionist, Natural Foods Chef, Inspirational Speaker and Author. He has an extensive knowledge in holistic nutrition, health coaching, and preventive health. Drawing on these skills and knowledge of different dietary theories, Gary is able to work with clients to help them make lifestyle changes that produce real and lasting results.