Ham and leek omelet with cream cheese and black pepper
This Ham and Leek Omelet combines savory ham, tender leeks, and creamy cheese, all seasoned with black pepper for a quick and satisfying meal. Ideal for breakfast, lunch, or dinner, it's cooked in a nonstick skillet for fluffy results.
Cook time 8 min
Prep time 5 min
Ingredients:
2 eggs1/2 slice ham
1 tbsp leek
1 tbsp salted butter
1 tbsp cream cheese
1 dash black pepper
This delicious Ham and Leek Omelet with Cream Cheese and Black Pepper is a quick and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. Combining savory ham, tender leeks, creamy cheese, and a hint of black pepper, this dish is a fantastic way to elevate a classic omelet.
Instructions:
- Crack the eggs into a small mixing bowl and beat them lightly until the yolks and whites are well combined.
- Finely chop the ham and leek if not already done.
- Place a nonstick skillet or frying pan over medium heat.
- Add the salted butter and allow it to melt, swirling the pan to coat the bottom evenly.
- Add the chopped leek to the pan and sauté for about 1-2 minutes until it becomes slightly tender and fragrant.
- Add the chopped ham to the leek and continue to sauté for another 1-2 minutes until the ham is lightly browned.
- Reduce the heat to medium-low.
- Pour the beaten eggs over the ham and leek mixture in the pan.
- Let the eggs cook undisturbed until they begin to set around the edges, about 1-2 minutes.
- Dollop the cream cheese in small spoonfuls over the surface of the omelet. This will allow it to melt slightly and spread as the eggs cook further.
6. Season and Cook Through:
- Sprinkle a dash of black pepper over the omelet.
- Continue to cook until the eggs are fully set but still moist, gently lifting the edges with a spatula to let any uncooked egg flow to the edges.
- Once the omelet is cooked to your preference, gently fold it in half using the spatula.
- Carefully slide the folded omelet onto a plate.
- Optionally garnish with a bit more black pepper or some fresh herbs like parsley for added flavor and presentation.
- Serve immediately while hot.
With a handful of simple ingredients and a few easy steps, you can create a flavorful and creamy Ham and Leek Omelet that's perfect for any meal of the day. This recipe showcases how versatile eggs can be, accommodating a variety of flavors and textures to suit your preferences. Enjoy your homemade omelet with your favorite side or on its own for a delicious and nutritious dish.
Ham and leek omelet with cream cheese and black pepper FAQ:
You can substitute leeks with finely chopped green onions or shallots. Both provide a mild onion flavor that complements the dish.
The total cooking time for the omelet is about 5-7 minutes. Cook the vegetables for 3-4 minutes before adding the eggs, and then let the eggs cook until set, about 2-3 minutes.
Store any leftover omelet in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
Yes, you can omit the cream cheese or substitute it with other soft cheeses like goat cheese or ricotta for a similar creaminess.
The omelet is done when the eggs are fully set but still slightly moist, and when gently lifted, the edges should hold together without runny eggs.
Tips:
- Make sure to finely chop the leeks and ham for even distribution and better texture.
- Use a non-stick skillet to ensure your omelet doesn’t stick and cooks evenly.
- Cook the eggs over medium-low heat to prevent burning and ensure a soft and tender omelet.
- Feel free to add additional herbs like chives or parsley to enhance the flavor.
- If you prefer, you can substitute the salted butter with olive oil for a slightly different taste.
Nutrition per serving
1 ServingsCalories 300kcal
Protein 16g
Carbohydrates 2.63g
Fiber 0.13g
Sugar 1.08g
Fat 24g
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