So here's the recipe for a basic, gluten-free ham and cheese omelet.
The key is to make sure your pan, your cooking spray, and your ham are all gluten-free. Read the ingredients on the packaging for the ham and the cooking spray.
Pans can retain some gluten, if they're made of porous material like cast iron, even after they've been thoroughly washed. So watch out for that problem. I like to use non-stick pans best, because an omelet is a tricky thing to flip and/or remove from the pan.
Ingredients:
2 large eggs
1 thick slice of ham, cubed
salt and pepper to taste
2 Tbs. grated cheddar cheese
cooking oil or spray
Directions:
1. If you like your omelet fluffy, use a wire whisk to really whip your eggs up good. I don't like mine very fluffy, so I usually just whip the eggs with a fork.
2. Heat the oil in a frying pan or skillet, using medium-high heat, and have your ham and cheese ready nearby.
3. Pour the whipped eggs into the pan. As it begins cooking, add the ham cubes to the egg by sprinkling them evenly over the entire circle of eggs.
4. Place a lid on the skillet. This ensures that the eggs cook thoroughly. Cook the omelet for 1-3 minutes. I test mine periodically by trying to lift a corner with a spatula. If it lifts out easily, it's ready to flip. If it seems a little gooey still, leave it in the pan for another minute before testing it again.
5. To flip your omelet, loosen it all around the edges of the eggs. Use a wide spatula to get under the middle of the circle-shaped eggs. Flip quickly!
6. Sprinkle cheese in the center of the omelet, reduce the heat to low, and return the lid to the skillet. Cook it another 30 seconds or until cheese is thoroughly melted. You may wish to add sauteed vegetables to the center of your omelet as well, and this would be the time to do so.
7. Flip the omelet over on itself, making it look sort of like a taco. Remove it from the skillet to a plate and eat it while hot.
