I don’t know about you but I am a big fan of fast food. Okay, that came out wrong. I am not refering to greasy hamburgers and whole-in-the-wall drive throughs. I’m talking about real food that can be made quickly.
Gosh, isn’t dumb that fast food joints have turned the term fast food into a bad word? It’s like the word gay. A few generations ago our grandparents were probably throwing this word around because they were genuinly happy and now it’s on the taboo list. Who said they could have that word, huh? What if I liked that word? It could have been someones favorite word or something.
Clearly I feel sronger about this than I realized. Sorry, please excuse my ADD. I should probably get back to the omelette. Yeah, good idea.
This recipe is fast, easy, gluten free, low carb, and I could go on, but most importantly, it’s yummy!
Okay, so I didn’t actually eat a whole one myself. My aunt is always getting on to me for making it sound like I eat everything on here when she knows I don’t have a giant appetite. That doesn’t mean I don’t taste everything. Hey, when you spend all day around food it’s ironically easy to forget to eat. Plus, when you cook for a big family there is no possible way to eat one of everything. I’d be the size of a house if I tried. I am constantly making food and that requires a lot of test-tastes and at the end of the day I’m never very hungry. Trust me, I taste everything even if I don’t eat the whole batch.
So, this recipe was one that I made for my dad who I’ve told you doesn’t do carbs right now. It was probably the fastest recipe I’ve made for the blog in a month. No kidding, it’s super quick. Well, at least by my standards it is.
I know omelettles are traditionally a breakfast food but I promise this will taste just as good as lunch or dinner. For the pesto I used the my walnut pesto from this recipe but any pesto will work.
Oh, and don’t let me discourage you from making this with all of my low carb talk. You won’t feel deprived in any way when you eat this. I hope you try it!
- 1 ounce ham, cubed
- 2 eggs
- 2 tablespoons cream
- 1/2 cup potabello mushrooms, sliced
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 tablespoons parmesan
- salt and pepper
- 2 tablespoons prepared pesto
- 2 tablespoons cream
- salt & pepper to taste
- fresh basil for garnish
- Saute onion and garlic in medium skillet for 2 - 3 minutes until soft. Add mushrooms and cook until softened. Toss in ham and salt and pepper to taste then reduce heat to low. Pour mixture into small bowl and return pan to heat.
- Beat eggs and cream in a small bowl and pour into pan. Cook until the edges are done but the top is still slightly wet. Sprinkle on cheese and pour mushroom mixture onto one half of omelette. Fold omelette over filling and cook about 1 more minute, then remove to plate.
- Pour cream, pesto, and salt and pepper to taste into pan and simmer until warm. Pour over omelette and garnish with fresh basil
- Serve hot and enjoy!