Leftover ham is pretty ubiquitous after Christmas events, right? We hosted a barbecue at our apartment a few weeks ago and a fortnight later, the leg was still kicking around (albeit looking a little worse for wear), despite being carved up generously to serve sixteen people. While it kept pretty well for the first week, by the second it was looking a bit dry and unappealing. I made this omelette variation at least twice, and it would be a surefire way to feed the masses on boxing day whilst clearing out the fridge from looking like a yuletide hangover amidst unwanted rum balls with too many raisins, brandy butter that was left out in the sun, etc. etc.
I’ve only really persevered with making half-decent omelettes recently. Previously I’ve been inclined to throw in the towel prematurely and call it a scramble. However, I think there’s a certain elegance to being able to fold the cooked egg in half, sliding it onto the plate with the delicious fillings (ugh, I can’t find a good word to use here, oozing, seeping, all seem far too revolting) melting out. I would probably eat them for any meal of the day – and in fact, I have done.
For 1 omelette (multiply as needed to serve a group):
- 3 eggs, beaten lightly with a fork
- ~100g ham off the bone, thinly carved
- 50-70g brie, thinly sliced
- Small handful roughly chopped fresh parsley
- Salt and freshly ground black pepper
- A little butter to oil the pan (I used Whitestone manuka smoked butter)
- (I also served mine alongside asparagus fried in the butter alluded to above)
- I prepped my vegetable side in advance (asparagus in butter because they are in season, but this would also go well with fresh watercress, fried mushrooms, rocket/arugula), frying the fresh asparagus until browned in the smoker butter.
- In the same small nonstick pan, melt a pat of the smoked butter before pouring in the beaten eggs over a medium heat. Arrange the ham and brie to cover (don’t worry about overlapping) one half of the eggs before seasoning with salt, pepper and sprinkling with the herbs.
- Allow the egg to cook enough that the omelette is starting to set around the edges and if you lift to check on the base, it’s looking a little ~bronzed~. This means it’s ready to flip! With a fish slice, get under the half of omelette without toppings and fold it over the ham and brie. Press down to set it in place and leave to cook a little longer so it can set.
- Slide onto plate, serve, eat. This entire process takes ~5 minutes tops – if serving multiple people, ideally have more than one pan of the same size on the go at once, or at least have your oven on warm so plates can be kept ready for serving.