For the past 27 years I have made not only supper for my husband, but his lunch and breakfast as well. Since he wakes up at 3:30 in the morning for work, I make sure to have breakfast and lunch made the night before. Otherwise I would have to get up at 3:30 too and that’s not happening. Today I made him a three-egg omelette with tomatoes, ham, and provolone. It’s a pretty tasty omelette and easy to make.
Ham, Tomato, and Provolone Omelette
- 3 eggs
- 2 TSP olive oil (or whatever oil you prefer)
- 1/4 cup shredded ham (I just shred lunchmeat)
- 1 medium size tomato
- 2 slices provolone cheese (you can use whatever cheese you want, provolone is just healthier)
- minced garlic to taste (about 1/2 TSP)
- dried onion to taste (about 1/2 TSP)
Mix the eggs in a small bowl with a wire wisk while heating a frying pan to medium high. Set the eggs to the side then dice the tomatoes and shred ham. Coat the pan with olive oil and add the tomatoes, ham, garlic, and onion. Cook for about three to four minutes then pour into a bowl and set aside. Wipe the pan clean and add more oil. Pour egg mixture into frying pan and cook for about five minutes or until top side begins to cook. Then flip over eggs and cook this side for another few minutes or until done. Spoon ham/tomato mixture onto the eggs over a layer of two pieces of provolone cheese or cheese of your choice. Carefully flip over omelette so it is now in a half piece shape. Turn heat down to low and cover with a lid. Cook for a few minutes until cheese melts.