Italian Omelette
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 oz butter
  • 1 medium onion, chopped
  • 4 slices of ham
  • 8 eggs
  • 1 teaspoon salt
  • pepper
  • 2 tomatoes, sliced
  • 4 tablespoons of tomato chutney
  • 4 oz grated cheese
  1. Melt 1 oz butter in a pan, add onion and fry until soft and remove from heat
  2. Cut ham into strips and set aside
  3. In a separate bowl lightly beat eggs with 4 tablespoons of water, season with salt and pepper
  4. Add onions to egg mix
  5. Melt 1 oz butter In a 7 to 8 inch omelette pan on a low heat, and add in egg mixture until pan is thinly covered with the mixture
  6. As the edges of the mixture cook, use a fork to push the edges into the middle of the pan and tilt the pan to allow some of the wet mixture in the middle to flow to the edge. Repeat this until the omlette is mostly cooked
  7. On one half of the omelette, quickly add some of the tomato chutney, tomatoes, ham and cheese (reserve some for remaining mixture)
  8. Fold the other half of the omelette over the topping and allow the remaining wet mixture is cooked through and then remove from pan.
  9. Repeat from step 5 above until you use up all your egg mixture and ingredients.
Recipe by Country Recipe Book at