Ingredients

The following ingredients have 1 Servings
  • 125 g [3oz] organic smoked ham (diced)
  • 1 sweet red bell pepper (chopped)
  • 1/2 small white onion (chpped)
  • 2 large eggs
  • 2 tbsp full fat coconut milk
  • 1/4 tsp baking soda
  • 1/4 tsp freshly cracked black pepper
  • pinch Himalayan salt
  • 1-2 tbsp cooking fat such as ghee or coconut oil for the pan

Instruction

  • Melt some cooking fat in a 10” non-stick pan set over medium-high heat.
  • Add smoked ham, bell peppers and onions to the skillet and cook for about 2 minutes, stirring occasionally until the onions start to turn translucent, the bell pepper softens up and the ham is heated all the way through. Reserve to a plate.
  • Wipe your skillet clean, add more cooking fat and place it back over the heat source.
  • Add eggs, coconut milk, baking soda, salt and pepper and to a small mixing bowl and give this a good whisk, until slightly frothy.
  • Pour that mixture into the preheated pan and swirl it around to spread your omelette evenly over the entire surface of the pan. Let the omelette settle for a few seconds then run a heat resistant rubber spatula around the edge to sort of break it down a little bit, then start swirling again. You want some of the uncooked eggs from the top to get under the omelette. Don’t be afraid to break it up a little bit. Repeat that process 2 or 3 times until the top really starts to set. Remove from heat and let your omelette sit, covered, for a few minutes until the top is almost completely set.
  • Arrange your cooked ham and veggies in the center of the omelette and fold both edges inward toward the center, covering your garnish.
  • Delicately slide your omelette onto plate and serve.