Country Omelette with Gypsy Ham

I was so excited to be making an omelette this morning, as i haven't made one for years. The lack of a good non-stick pan in the house put the kibosh on that! Thankfully i used some gift vouchers yesterday to go out and get a top notch Anolon one and boy did it work well! The omelette just slid from the pan, so easily, i forgot how much of a boon non-stick coatings can be.

The gypsy ham used for this recipe (and for a couple more coming up) i got from my local deli. Gypsy ham and bacon always intrigued me, with the dark coloring on the outside with the richly pink meat inside. It turns out that gypsy hams are double smoked, enriching the porky flavor of the meat. And it was indeed very delicious.

Now, if you haven't made an omelette before, or need some brushing up on your technique, i recommend that you watch this youtube video of Jacques Pepin. This man is a clear expert in omelette making!

Ingredients (makes 2 omelettes)

• 6 large eggs
• 2/3 cup tasty cheese
• 1/3 cup diced red capsicum
• 1/2 cup shredded ham
• 2 tbsp chopped parsley
• Salt and pepper to taste

Method

Crack three eggs into a bowl and season with salt and pepper.

Whisk well with a fork until the yolks and whites are well combined.
Bring an 8 inch non-stick pan to medium heat.
Add 1/2 tsp melted butter to the pan and wait to melt.

Pour the eggs into the pan and immediately draw the curd of the egg from the outer to the centre with a spatula.

Continue doing this until the egg does not immediately keep running to fill the gap made by the spatula.
Leave to cook for another 1-2 minutes or until the top of the omelette is almost set but still 'wet'
Top the omelette with the cheese, then ham, onion, capsicum and parsley.

Flip the omelette onto itself to form a cresent then slide onto the serving plate.
Enjoy with a tall glass of fresh apple juice. Yum