Happy late Thanksgiving to everyone. I hope everyone had a wonderful time and got to eat lots of good food. I don’t know about all of you, but when Thanksgiving rolls around, my family goes all out. I swear they cook everything you could imagine eating on Thanksgiving, plus some. So of course, we have lots of leftovers. What to do with all those leftovers? You can’t eat the same thing day after day to get rid of all that turkey, ham, mashed potatoes, etc., or at least I can’t. What I love about the leftovers is taking the ham and making ham and cheese omelettes. Sounds so simple right? Not so innovative at all, I know, but what can I say this is one of my favorites. This is a perfect breakfast for two the morning after.
Ingredients (serves two):
- 1/2 C chopped ham
- 1/2 C Yellow Onion diced
- 2 Slice American Cheese (I break it into strips)
- 2 t diced green onion + some extra for garnish
- 4 Eggs
- 2 T Shoyu (Soy Sauce) – If you’re not using Aloha Shoyu, half the portion
- 2 t Canola Oil
*Note: These ingredients are meant for two, so as you go through this recipe to cook one omelette, everything should be halved. If not, I guess you’ll just have one big 4 egg omelette.
Step 1: Preheat a small saute pan on medium heat with 1 t canola oil. In the meantime, chop your onions, ham and green onions. Mix two eggs with 1 T shoyu and in another bowl mix the other two eggs with 1 T shoyu. Also fold your cheese into strips ( I like to do four long strips and then break them in half, but it’s up to you).
Step 2: Saute 1/4 C yellow onions for about a minute and then add 1/4 C ham and cook for around another minute or until the onions start to get translucent. We want to get a nice brown on your ham and cook the onions down just a bit to take the bite out, but still keep it a little crisp.
Step 3: Add in your green onions and cook for 30 sec. We don’t want to completely wilt down the green onions, just cook down a little.
Step 4: Bring your heat down to medium low and add one of the egg mixture. Mix the eggs a little to quicken the cooking process and let the raw egg hit the pan.
Step 5: Once your egg is almost done cooking (when you shake it, it should move kinda like jelly rather than raw liquid moving all around), place your cheese on top and put a pot lid over the pan to help cook the remaining raw part of the egg and let the cheese melt. This should only take about a minute or less.
Step 6: Fold your egg in half and keep on heat for 30 sec to let the two sides melt together then turn off the heat and plate. Garnish with green onions and you’re done.
Step 7: Repeat steps 2-6 with your remaining ingredients to cook your second omelette.