For this luxurious omelet, choose a good-quality lean ham, but avoid pepper ham or mapleglazed ham because you don’t want to distract from the flavor of the Gruyère, which has a wonderful taste and melts beautifully. If you don’t have Gruyère, you can use Emmenthal or Beaufort. This recipe doesn’t call for salt because both the ham and the Gruyère are naturally salty. Serve with Steamed Sesame Spinach (page 216).

　　

Ingredients

serves 1

　　3 extra-large eggs

　　1 tablespoon unsalted butter

　　1/2 cup chopped good-quality cooked ham slices (2- to 3-inch squares)

　　1/4 cup grated Gruyère cheese (1 ounce)

　　

Step 1

Using a whisk or a fork, beat the eggs in a small bowl until frothy.

　　

Step 2

Heat the butter in an 8-inch nonstick skillet over medium heat. Add the ham and sauté for 1 minute, or until crisp.

　　

Step 3

Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the ham. Let the eggs cook and set for about 5 seconds.

　　

Step 4

Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 20 seconds, or when the eggs look cooked but are still moist, sprinkle the omelet with the Gruyère cheese.

　　

Step 5

Using the spatula, fold the omelet in half. Cook the omelet for another 30 seconds, or until the cheese is melted. Tip the pan over a serving plate so that the omelet slides onto the plate bottom side up.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.