Ham and Swiss Omelettes

Ah, omelettes... so versatile, and once you get the hang of them, pretty easy too. your basic folded omelette: (you can get all fancy and make the french rolled kind, but they are a little harder to get the hang of.) 2 eggs 2 TB milk or cream salt and pepper filling: I generally use one or two thin slices of cheese per omelette. (for three omelettes, that usually works out to about a fifth of a pound.) For the omelettes I cooked today, I sauteed a small onion over low heat until it was soft and added about 2/3 of a cup of ham (diced small), a little salt and pepper, and about a teaspoon of ground rosemary. you can put anything in an omelette, though. they are perfect for disguising leftovers into something more palatable. like leftover ham from Christmas, for example :) (I still have about a quart of diced ham in the freezer, and I have run out of ideas. I think we will be doing the omelette thing and the rice and beans thing a few times in the next week.) heat a TB of butter or oil in a medium-sized frying pan over medium heat. when it is hot (if you use butter, when the foam has subsided), pour in the egg mixture, and use a spatula to nudge the edges, so that the uncooked egg runs underneath and gets cooked. tipping the pan also helps with this. when the top of the omelette is almost cooked through, add a slice of cheese on one side and about a half cup of the filling. fold the unloaded side of the omelette over the side with the filling carefully (tilting the pan can help here, too), and slide onto a plate. If you have a large frying pan, you can make 3 egg omelettes, but in my experience, if you try doing that in a small pan, you dont end up with a nice thick omelette, you just end up with weird-looking scrambled eggs.