Green Eggs and Ham Omelette

Made this as a weekend breakfast for the family. Very simple but extremely filling breakfast. This is my last post for Cook Like A Star for this month, an event organized by my baking buddy, Zoe from Bake For Happy Kids. For this month, the chosen star is Martha Stewart, and I have enjoyed cooking from her recipes. This is the sixth recipe that I've tried and many more I've bookmarked to try!

This simple breakfast is actually a spinach omelette, which I've made weeks ago, only got round to post it today! The spinach leaves are stir-fried with a little water till wilted, drain and squeezed out the excess water. There will be lots of water!  The spinach are then chopped to pieces and added in to the eggs, beaten together gently with some seasoning of salt and black pepper. The egg mixture is then cooked over low heat and when it is set, half of it is topped with some shredded cheese and two slices of deli ham. The omelette is then folded over and the cheese will melt from the heat. Scoop out to a plate and enjoy it warm! 

Will definitely bring a smile at the breakfast table.

The cheese has melted from the heat, and very good when eaten warm while the cheese is still soft and gooey!

I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.


I'm also sharing this with :
Full Plate Thursday hosted by Miz Helen's Country Cottage



Green Eggs And Ham Omelete

(adapted from : marthasteward.com)

2 cups tightly packed curly or flat-leaf spinach, trimmed and washed (3 ounces)
2 large eggs, room temperature
coarse salt and ground pepper
1 teaspoon unsalted butter
2 tablespoons sharp cheddar, shredded
2 thin slices deli ham

1. In a small non-stick skillet, heat 1 tablespoon water over medium-high. Add spinach and cook, tossing, until completely wilted, about 1 minute. Transfer to a colander to drain, pressing out as much water as possible. Finely chop spinach, transfer to a medium bowl along with eggs. Whisk to combine and season with salt and pepper.
2. Return skillet to heat and melt butter, tilting to coat pan, add egg mixture. Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds. With spatula, pull edges of omelet in  toward center, tilting pan so uncooked eggs flow underneath. Cook until just set, 15 to 30 seconds.
3. Arrange cheese and ham on top of omelet. With spatula, fold omelet in half. Transfer to a plate and serve immediately.