Omelette with ham, tomatoes and iceberg lettuce
1 serving
15 minutes
Omelet with ham, tomatoes, and iceberg lettuce is a refined dish of French cuisine that combines the tenderness of eggs, the spiciness of ham, and the freshness of vegetables. French chefs have perfected the art of omelet-making for centuries, turning it into a true gastronomic delight. In this recipe, fried ham and tomatoes give the omelet a rich flavor, while the cheese sauce adds creaminess and a light touch. Iceberg served as a nest or mixed with the omelet brings a crunchy texture and freshness. The dish is perfect for breakfast or a light dinner, offering harmony of flavors and sophisticated enjoyment. Try making this omelet – it will surely become your favorite!
1
Cut the ham into strips and fry (can be without oil), add finely chopped tomatoes and onions to the pan. Stew everything for 2-3 minutes.
- Cooked and smoked ham: 100 g
- Tomatoes: 1 piece
- Onion: 0.5 piece
2
Add cheese sauce, salt, pepper, and herbs to the egg (you can sprinkle herbs later on the semi-cooked omelet), whisk well with a whisk or fork. Pour the mixture into the pan and stir everything with a spatula, cover with a lid.
- Chicken egg: 1 piece
- Cheese sauce: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Provencal herbs: to taste
3
Cut iceberg lettuce into small strips. You can arrange it on a plate in the shape of a nest and place an omelet in the center. Alternatively, mix it with hot omelet (but not in the pan) and serve afterward. If mixed immediately, the salad becomes warm and softer.
- Iceberg lettuce: to taste