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Cheese and Egg Dishes

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Open Faced Grilled Omelet


2 tablespoons canola oil
2 tablespoons butter
8 ounces deli ham, about a ½” slab
8 ounces white button mushrooms, sliced
½ large sweet onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
8 eggs, beaten
½ cup milk, cream or half and half
8 ounces shredded cheese, your choice
Salt to taste
Pepper to taste

Over a medium grill, not over direct heat, heat a grill-safe sauté pan or cast iron skillet (9 – 10”).

Add canola oil and butter.  When butter is melted, add ham, onion and pepper and sauté, stirring frequently until onion and pepper are softened.

In large bowl, combine eggs and milk thoroughly, add all but a handful of cheese.

Pour into pan; stir to combine all ingredients evenly.

Close lid on grill and cook off direct heat until eggs are set and starting to brown.  Sprinkle remaining cheese on top, close grill lid again until cheese is melted and bubbly.

Cut into wedges and serve.

 
 
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