Gluten Free Savory Day After Ham & Cheese Omelet

GLUTEN FREE SAVORY DAY AFTER HAM & CHEESE OMELET

Merry Christmas Eve!

This has to be one of my favorite breakfasts that I look forward to every day after Thanksgiving and every day after Christmas!

I have to admit, I am one of those cooks that makes enough food for an army!  I learned that from my mom!  My goal is always to have more than enough food.  So often as I am brining my 18+ lb turkey and my HUGE ham I find that I have leftovers.  I like to use my ham to make my next day omelet!  I don’t usually make this omelet Christmas morning as who wants to wait around for a breakfast when there are gifts to be open, and family to hang out with to celebrate the holidays.  That’s why I save this for the following day.  Oh, and you need the ham as well.  Any ham will do, but I find my honey pineapple cured ham has a great flavor (recipe for another time)!

With Celiac disease or going gluten free, people often focus on the “have nots” or the “can nots”.  I like to focus on the haves!  So what is so awesome about this gluten free omelet? To start with I don’t use any pre-made packet for my ham.  So you can be sure that there are not a lot of preservatives or things you don’t know about glazing your piggy!  Second I always used pre-shredded cheese before I was diagnosed with Celiac.  Why not?  It was fast and convenient and I never worried about multi-tasking and grating my knuckles (which I will admit I have done).  Have you enjoyed the vibrant flavors that your own shredded cheeses provide?  I know it sounds ridiculous.   Many of the pre-packaged shredded cheeses have anti-caking agents to keep the cheeses from sticking and many have gluten in them.  But think logically about that.  If there is all this “gunk” added to the cheese to keep them from sticking together, then there must be a lot of that compared to the cheese itself.  So the flavor is muted.

I always thought those blocks of cheeses were rather expensive for what little piece you got.  What I didn’t know is that without all that stuff added you need far less than you would out of the large bags!  So are there bagged shredded cheeses that are gluten free?  I *think* the answer is yes; however, I have no idea.  Once I went to shredding my own I have NEVER gone back!

I often find myself using boar’s head cheese.  Why?  I can find it, love the flavor, and the best part?  It says GLUTEN FREE right on the cheese package!  I know that sounds ridiculous but I sometimes get tired of checking and re-checking some items over and over as they may change the formula or equipment so it is not dedicated gluten free.  SO please, please, please, do not get complacent!  Check your labels and foods all the time.

Savory Day After Ham & Cheese Omelet

Cooked Ham, diced small
Bell or Sweet Peppers (Red, Yellow and/or Orange), diced small
1 large Sweet Onion, diced small
Gluten Free Cheddar Cheese  (This time I used Boar’s Head Sharp Vermont Cheddar)
Eggs
Sea Salt
Pepper
Cooking Spray
1-2 tbs of EVOO
Directions:
1.  In a frying pan spray some cooking spray, and add 1-2 tbs of EVOO.  You just want a nice thin coat on the bottom of your frying pan. This morning I used 5 medium-large sized sweet peppers.  These are the longer thinner peppers vs the Bell Peppers that are bigger and more round.  If using the Bell Peppers you would only probably need 2.
2.  Heat the frying pan to a medium to medium high.  When warmed, add the diced peppers and onions.  Add a pinch of sea salt.  Sautee until the veggies are soft and onions are clear.
3.  Shred some cheese in a bowl while veggies are sauteing.
4.  I like to have all ingredients in bowls or close by the pan when making omelets.  The longer all ingredients can cook together in the omelet while the eggs are cooking, the better they incorporate.
5.  Use a new pan or wash the pan you just used.  Non-stick pan’s work best.  Use a level 4 or just below medium heat on your stove setting.  Place the non-stick pan on the stove and warm up.  Add enough cooking spray to really coat the bottom of your pan.
6.  Place 2-3 eggs in a mixing bowl and add a pinch of sea salt and a pinch of ground pepper.  Mix together with a fork.
7.  Pour the eggs into the non-stick heated pan and spread it across the bottom of the pan.
8.  Add the shredded cheese, ham, and sautéed veggies to half of the omelet.  Make sure to spread the mixture around that half.
9.  Use a cooking sprayed spatula to flip the side that does not have any food added once you see that the eggs are cooked on both sides and the cheese is melted.   Flip the egg over the side with the ham, veggies and cheese and cook for another minute until the bottom is slightly and lightly browned.  (So you will have a half circle).
10.  Slide onto plate and enjoy!
THANKS and ENJOY!!!
Let me know if you like it!

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