Cook This!

Crispy Ham Omelet with Cheese and Mushrooms

Overstuffed omelets like those at IHOP are eggs at their worst. Why not spend the 5 minutes at home for a healthier, tastier version?

Cook This!

Crispy Ham Omelet with Cheese and Mushrooms

Overstuffed omelets like those at IHOP are eggs at their worst. Why not spend the 5 minutes at home for a healthier, tastier version?

Overstuffed omelets like those at IHOP are eggs at their worst, harboring more calories than a half-dozen doughnuts. Why not spend the 5 minutes at home for a healthier, tastier version?

Ingredients


Makes 4 servings

2 Tbsp butter
1⁄2 lb white or cremini mushrooms, stems removed, sliced
Salt and black pepper to taste
4 slices prosciutto, cut into
thin strips 8 eggs
4 Tbsp milk
1 cup shredded Gruyère or other Swiss cheese
Chopped chives or scallions (optional)

Crispy Ham Omelet with Cheese and Mushrooms

Calories

330

Fat

20 g

Saturated Fat

9 g

Sodium

570 mg

IHOP Hearty Ham and Cheese Omelette

Calories

1040

Fat

79 g

Saturated Fat

31 g

Sodium

2,500

YOU SAVE 710 calories and 1,930 mg sodium!

HOW TO MAKE IT


Step 1

Heat 2 teaspoons butter in a medium skillet or sauté pan until foaming, then add the mushrooms. Cook until brown and caramelized, 5 to 7 minutes. Season with salt
and pepper and remove to a bowl or plate.

Step 2

Wipe the pan clean and return to the heat. Add the prosciutto slices (don’t crowd) and cook for a minute or two, until the pieces begin to shrink slightly and crisp up. Reserve.

Step 3

Heat 1 teaspoon butter in a small nonstick pan set over medium heat. Beat 2 eggs with 1 tablespoon milk and season with salt and pepper.

Step 4

Add the eggs to the pan and use a wooden spoon or heat- proof rubber spatula to move them about, as if you were scrambling them. Continue to do this for 30 seconds
or so, until about half of the eggs have set, then use your spoon to gently lift the edge of the omelet and swirl the liquid egg around so that it runs underneath to the pan.

Step 5

When all but the thinnest film of egg has set, add 1⁄4 cup cheese and a big spoonful of the sautéed mushrooms. Fold the omelet over (either once for a half-moon or twice for a long thin omelet) and gently slide onto a warm plate. Garnish with crispy prosciutto and chives (if using).

Step 6

Repeat to make 4 omelets in all.

MASTER THE TECHNIQUE

Tortilla treatment
Corn tortillas trounce their floury cousins in the nutrition department, but most people still have a problem making the jump to the more authentic taco base. The main issue? Texture. A cold corn tortilla is worthless, but a hot, toasty one is incomparable. If you have a gas stovetop, you can warm the tortillas directly over a low flame for 20 seconds a side. Or use a cast-iron skillet or nonstick sauté pan set over medium heat. Working with a few tortillas at a time, cook until the surface of each tortilla is lightly browned, about 30 seconds per side.