An Easy Rolled Omelet

I eat eggs a lot, and I’m always looking for new ways to cook them. This is a favorite new recipe. It’s a quick and easy way to make a fancy rolled omelet — and really, anyone can do this.

The recipe advises cutting the omelet in half to serve two, but I think it would be okay to eat a whole one by yourself. It’s just enough for a light breakfast or even lunch, but I don’t recommend it as “breakfast for dinner,” as I don’t think it’s hearty enough. This is also a good recipe for those of us who are trying to cut back on their carbs.

Easy Rolled Omelet

• 2 lg. eggs
• 2 tbsp. water
• salt and pepper to taste
• 1 tbsp. butter
• 1 oz. cooked ham or bacon
• ¼ cup shredded cheese

Preheat the broiler. Whisk together the eggs, water, salt and pepper. Melt the butter in a small, oven-safe skillet over medium heat. If using ham slices, add them to to the pan and heat through (1 minute). Remove the ham to a plate, and pour in the egg mixture. Let sit without stirring until the bottom starts to cook. Place the skillet under the broiler for about 1 minute. Remove the skillet from the oven and scatter the cheese over the top. Arrange a single layer of ham or bacon on top of the cheese. Broil again to melt the cheese (about 1 minute). Remove the skillet from the oven and use a spatula to roll the omelet up.

Notes: Serves 1 (or 2, cut in half, as a really light meal). The finished omelet can be garnished with some cooked vegetables, such as roasted red peppers or sauteed mushrooms.

Update: I originally specified a nonstick pan for this recipe, but I have since changed that as it may not be safe to put nonstick pans under the broiler.

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Tagged: Breakfast, Eggs, Low-carb, Omelet, Quick and Easy