Entree: France – Omelette au jambon et fromage (ham and cheese omelette)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 4 large eggs (about 7 oz (200 g) total)
- 2 tbsp (30 ml) whole milk
- 8 oz (225 g) cooked ham, diced (suggested example: cooked city ham or ham steak; used for nutrition estimate)
- 1/2 cup (56 g) shredded cheddar cheese
- 1/4 cup (40 g) frozen peas, thawed
- salt, to taste
- black pepper, to taste

Instructions

1. Bring ingredients to ready state: thaw frozen peas under cold running water and drain; dice ham into ~1/4-inch (6 mm) pieces; shred cheddar if not pre-shredded. Crack eggs into a bowl, add milk, salt, to taste and black pepper to taste, then whisk until uniform and slightly frothy.
2. Heat an 8-inch (20 cm) nonstick skillet over medium-low heat (surface should be warm but not smoking). Add diced ham and peas to the dry skillet with 1 tbsp (15 ml) water, cover for 1–2 minutes to steam and warm them through; uncover and remove any remaining visible water.
3. Reduce heat to low (gentle simmer surface). Pour the egg mixture into the skillet, tilting the pan to distribute evenly over the ham and peas. Using a heatproof spatula, gently pull set edges toward the center while tilting the pan so uncooked egg flows to the edges.
4. When eggs are mostly set but still slightly moist on top (about 2–4 minutes), sprinkle shredded cheddar evenly over one half of the omelette. Continue on low heat until the eggs reach an internal temperature of 160 F (71 C) or the eggs feel fully set and the cheese is melted, about another 1–2 minutes.
5. Fold the omelette in half over the cheese and slide onto two plates. Season with additional salt and black pepper to taste and serve immediately.