half a big onion
1 medium green sweet pepper
half of the big red sweet pepper (optional)
200 g ham
1 tbsp vegetable oil (plus a little more for greasing forms)
1 tbsp butter
8 eggs
1/2 Cup milk
200 g of well-melted cheese of medium hardness, preferably cheddar
salt and ground black pepper to taste


1. Bow and cleared jumpers and seed sweet peppers, cut into medium-sized cubes.

2. In a small saucepan warm up both types of oil. On medium heat cook onions and peppers with a pinch of salt, stirring often, about three minutes.

3. Ham cut into medium-sized cubes. Add to the saucepan ham and cook, stirring often, for another three minutes, until soft pepper and onion. Remove from heat and cool slightly.

4. Lightly whisk eggs in a bowl with milk, salt and pepper.

5. Three cheese on a grater. Add cheese and onion and pepper in a bowl with beaten eggs, mix.

6. Pour the mixture into a lightly oiled small baking dish (the secret of a plump omelet is simple: a large number of eggs in a small form 🙂

7. Put the form in a preheated 200 C (400 F) oven for 20-25 minutes, until tender.

8. Remove from the oven, cover with a towel and let stand for 10 minutes. Cut into pieces and serve for Breakfast or dinner.

Bon appetit!




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