I’ve never been a big fan of the omelette. It’s hard to spell and just a little too eggy for me. I usually know right from the smell of a food whether or not I’m going to hate it, but eggs always trick me. They smell so good but then they have that slimy, squeaky texture. Blech!
But when loaded up with cheese, ham, and a crap-load of bacon, an egg is the perfect vehicle.
Those ingredients can be dangerous for an FMer though. It’s so hard to find deli meat that doesn’t have some sort of sugar on it. A lot of meats that are labeled “uncured” just mean their curing process didn’t involve nitrates and other chemicals, but they have still been cured. So beware!
I finally gave up on finding a ham that didn’t have turbinado sugar in its ingredients and just cooked my own in the oven. I carved it up and put most of it in the freezer so I could maintain the integrity of the “easy FM recipe.” I’m not going to share that part of the recipe because I didn’t do a good job at all and the ham came out pretty dry, but I’ll work on it and get back to you.
- 1/2 tablespoon of butter
- 1 large egg
- 1/4-1/2 cup cooked and cubed ham
- 2 slices of bacon
- 1/8-1/4 cup of mozzarella cheese (or preferred cheese)
- Skillet for bacon
- Plate with paper towel
- 6 1/2 inch skillet (I used a Griswold #3)
- Mixing bowl
- Hand/stand mixer
- Cutting board
Put a skillet on the stove over medium-high heat. It’s ready when you flick some water on it and it dances around in little beads.
Put the bacon in the pan and cook on each side until it starts getting crispy.
Place the bacon on a paper-towel lined plate.
Crack the egg into your mixing bowl and mix until the egg is all one liquidy consistency.
Chop the bacon and ham into tiny bits and have your cheese at the ready!
Put the small skillet on the stove over medium-high heat. (Here’s a video that’s really helpful if you’re not using a non-stick pan. I still use the same techniques when using cast iron.)
Add the butter to the pan and when it just starts to brown, move it around to coat the pan.
Add the mixed egg.
Let it cook for a few seconds, then using your spatula, get in underneath one side of the egg, lift it up a little and tilt the pan to let some of the runny egg go under. Repeat in all four “corners” of the pan. North, south, east, west.
Sprinkle salt and pepper on top.
When the egg is done in the center, add the cheese and let melt for a few seconds. Then add your bacon and ham.
Slide the omelette out of the pan and onto the plate. Flip it in half.
Time: 5-15 minutes (depending on whether you have to cook your bacon or not.)
Elimination Diet safe: Yes! (As long as your bacon and ham are OK.)