According popular legend of the omelette became popular when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières.
Napoleon feasted on a local specialty, an omelette, prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
3 free-range eggs, room temp.
2 Tbsp. butter
1 oz sharp cheddar
1 thick slice ham, diced
2 Tbsp. sauteed onions
salt and freshly ground black pepper
1 tsp. garlic, minced
1 Tbsp freshly chopped cilantro
Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper.
Saute onions and garlic with half of the butter, salt and pepper. When onion soften, add diced ham and cook just long enough to heat through. Set aside.
Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked center of the omelette. Cook again, until the omelette has set further, then push those set parts into the center of the omelette again.
Repeat the process until the eggs have just set but the omelette is still soft in the center.
Put the cheese and three-quarters of the ham in the center of the omelette and cook until the cheese has melted.
Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.
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Tilt the pan to slide the eggs to the end, and gently flip to tri-fold your omelet, then remove the pan from the heat and tilt it slightly to move the omelette back to the edge of the pan. Slide the omelette onto a serving plate. Sprinkle over the cilantro and serve with multi-grain toast.
To take this recipe to the next level, place the uncut ham in your Traeger or smoker for 20 minutes prior to making your omelet.
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