I do believe that breakfast is one of the most important meals of the day.  Our breakfasts always include a small glass of juice, fresh cut up fruit, a starch and some sort of protein.

This Ham and Cheese Omelet recipe was created many years ago. As everyone was sitting down to breakfast, I would ask “What would you like for breakfast today?”  One of the standard responses was,  “An omelet if it is not too much trouble”.  This meant, an omelet which was filled with ham, cheese and fresh chives from the garden.

This is a versatile omelet.  I sometimes use a larger pan and 4 eggs, increase all the ingredients and then just divide the omelet into portions.  Instead of or along with the ham, you can fry some sweet pepper, or add chopped tomatoes or crumbled crisp bacon.

But, you only get to call it An Omelet If It Is Not Too Much Trouble, if it has ham, cheese and chives.

A perfect breakfast for Father’s Day tomorrow!

Ham and Cheese Omelet

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Ingredients

• 1 Tsp butter
• 1/4 cup chopped black forest ham (about 2 thin slices)
• 2 Large beaten eggs
• Good sprinkle of grated cheddar cheese
• fresh chopped chives
• salt and freshly ground pepper, to taste

Directions

Melt the butter in a medium sized no stick frying pan. Add the chopped ham and fry until just starting to crisp. Remove from the pan.

In the same pan, add the eggs and lightly tilt the pan until the egg is nicely spread out. Sprinkle with salt and pepper, then the chopped chives, crisp ham and grated cheddar. Let it cook for about a minute until it is starting to firm up.

With a spatula, lift one side of the egg mixture over to the centre. Then lift the other side into the centre. Let it cook for another minute or so and then left under the whole omelet and flip it over to finish the cooking.

Slip the omelet off the frying pan with a spatula and flip it onto a plate for serving.