These omelets are a tribute to my mom. She used to whip these up for breakfast when I was growing up. She’d go outside to the chicken coop and get some fresh eggs. Then she’d head to our backyard garden and pick some green onions and cherry tomatoes. Mom would cut up some spam or ham, open a can of corn, mix all of the ingredients together and we’d have yummy omelets in just minutes!
Mom always added cheese to my omelets. If you don’t want to stuff the omelet with cheese, you can just sprinkle the cheese on top then allow it to melt over the cooked omelet, which is how mom did it. I like to stuff mine with cheese–the more the better! 😀
Give my recipe a try. I think you’ll like it. 🙂
- 4 stalks green onions, thinly sliced
- 5 large eggs
- 1 cup diced ham or Spam
- 2 teaspoons Dashida beef flavored soup seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon accent (optional)
- 1 can sweet kernel corn, drained
- Shredded cheese (I used a triple cheddar cheese blend)
- 1/4 cup diced bell pepper
- 1/4 cup diced tomatoes
Place the green onions in a small mixing bowl. Add the eggs.
Add the diced ham to the bowl.
Add the seasonings.
Add the drained corn.
Mix all the ingredients together.
Place a skillet over medium heat. I use a cast iron skillet. Once the skillet is heated, spray with cooking spray. Pour about 1/4 cup of the egg mixture onto the skillet. I like to spread it out into somewhat of a rectangular shape so that it’s easier to fold the sides over.
Sprinkle some shredded cheese down the middle.
Let the omelet cook for a minute or so. Once the bottom has browned a bit and the edges are beginning to dry, it’s time to fold the sides over to the middle, covering the cheese. Gently fold one side over toward the middle, over the cheese.
Gently fold the other side over.
Now carefully flip the omelet over so that the folded edges are on the bottom. Cook for another minute or so.
Serve and enjoy!
Look at the yummy melted cheese!