Ham and dill omelette

Name: Ham and dill omelette - Mirona F.
Ingredients: 3 eggs; 30 g grated mozzarella; a few slices of pressed ham; 2 tablespoons of milk; 1 tablespoon of semolina; a pinch of salt; 2 sprigs of dill; 1 teaspoon of olive oil

Children - Ham and dill omelette by Mirona F. - Recipia

Ham and dill omelette in multicooker When I crave a heartier omelette, I prepare this version with pressed ham, mozzarella, milk, and dill. It is made directly in the multicooker pot, without needing to use a frying pan. The milk helps the mixture to be fluffier, and the spoonful of semolina is an addition I have used for a long time, since my high school days when I stayed in a dormitory and worked in the cafeteria. The omelette is cooked on the Boil program, but it needs to be flipped before the end, as the multicooker does not brown the top well. Quick info Preparation time: ingredient preparation time is not specified Cooking time: 10 minutes on the Boil program Total time: approximately 10 minutes of cooking, plus the time needed to mix the ingredients Servings: not specified; the resulting quantity is a single omelette Difficulty: easy Recipe type: breakfast, multicooker omelette Ingredients 3 eggs 30 g grated mozzarella A few slices of pressed ham 2 tablespoons of milk 1 tablespoon of semolina 1 pinch of salt 2 sprigs of dill 1 teaspoon of olive oil Preparation method 1. Grease the multicooker pot with the teaspoon of olive oil. Place the slices of pressed ham at the bottom of the pot in a single layer, as much as possible. 2. Connect the multicooker to the power source and select the Boil program for 10 minutes. Let the ham start to brown in the pot. 3. Meanwhile, crack the 3 eggs into a bowl and beat them with the salt. Add the milk, semolina, grated mozzarella, and chopped dill. 4. When the ham starts to brown, pour the egg mixture over it. Distribute the mixture as evenly as possible, so that the ham remains covered by the mixture. 5. Close the multicooker lid and let the omelette cook until almost the end of the program. The milk makes the mixture fluffier and slightly increases its volume, while the semolina is included for the consistency I used to achieve in the recipes prepared at the cafeteria. 6. About 5 minutes before the 10 minutes are up, flip the omelette to the other side. This way, it cooks and browns better, as the multicooker does not color the top sufficiently. 7. Let the program finish, then remove the omelette from the pot and serve it warm. It is normal for the top to not be as browned as in an oven-baked or frying pan omelette. If the omelette is cooked but does not have the same color on both sides, flipping it halfway through the program largely resolves this. Why I make the recipe often I like it because it is quick to prepare and more filling than a simple omelette. The ham and mozzarella add flavor, and the milk helps achieve a fluffier texture. Additionally, I can leave the omelette to cook in the multicooker without having to stand next to the pot all the time. The dill gives it a fresh taste without needing other spices besides salt. Tips It is important to grease the pot before placing the ham. Even though the ham and mozzarella contain fat, the oil helps the omelette not to stick to the bottom of the pot. Chop the dill before adding it to the bowl, so it distributes more easily in the mixture. There is no need to separate the eggs or use a mixer; it is enough to beat them well with a fork or a whisk. Pour the eggs over the ham after it starts to brown, not from the beginning. This way, the slices of ham remain at the base of the omelette and get a little color before adding the mixture. Stick to the program time and flip the omelette about 5 minutes before the end. The multicooker cooks the omelette even without flipping, but the top surface does not brown as well. Salt should be added in moderation, as the ham and mozzarella may already be salty. Substitutions In this recipe, milk can be replaced with sparkling water, as both options can be used for a fluffier omelette. The recipe source mentions milk, while sparkling water is sometimes used as an alternative. Grated mozzarella can be replaced with another type of cheese that melts, but the taste and texture will change. For the version presented here, mozzarella remains the ingredient used in the mixture. Dill can be omitted if you don't have it on hand, but the omelette will not have the same flavor. Pressed ham is the base of the recipe and should not be confused with raw ham added after cooking: it is placed in the pot before the egg mixture. Variations You can keep the same base of eggs, milk, semolina, mozzarella, and dill and only change how you arrange the ham. If the slices are larger, you can place them side by side to cover the bottom of the pot. For an omelette with a more pronounced dill flavor, you can use the two chopped sprigs in the mixture, as indicated in the recipe. If you prefer a more subtle aroma, use only part of the amount, but this is already an adjustment to taste. The spoonful of semolina can be kept or omitted, depending on preference. In the original version, it is included as part of the recipe and is part of how I learned to prepare the omelette at the cafeteria. Serving ideas The omelette is served warm, immediately after being removed from the multicooker. It can be cut into pieces and placed directly on a plate, so the slices of ham are visible inside. It is suitable for breakfast or for a quick meal when you want something more filling than plain eggs. Since it already has ham, mozzarella, and milk, no additional ingredients are needed to make it filling. Frequently asked questions Why does the omelette need to be flipped in the multicooker? The multicooker cooks the mixture, but does not brown the top well. Flipping it about 5 minutes before the program ends helps this part to gain color. The fact that the surface is not browned does not automatically mean that the omelette is not cooked. Can I skip flipping the omelette? Yes, but the top will remain less browned. In the original recipe, the omelette is flipped to achieve a more uniform color, not because the program does not cook the top at all. When should the eggs be added over the ham? The egg mixture is poured after the slices of ham start to brown. The Boil program is started before adding the eggs, so the ham has time to heat up and gain a little color. Can I skip the milk? Milk can be replaced with sparkling water, and both are mentioned in the recipe source as options for a fluffier omelette. If you eliminate it without replacing it, the texture will be different. Why is semolina added to the omelette? In this recipe, semolina is used out of a habit learned at the cafeteria, where the omelette was prepared this way. The amount is one tablespoon for the 3 eggs. Nutritional values The values are estimated and depend mainly on the exact amount of pressed ham used, as well as the type of mozzarella and milk. For the entire omelette, with a few slices of pressed ham, the estimate is approximately 550–700 kcal, 35–45 g protein, 35–50 g fat, and 20–30 g carbohydrates. If the omelette is divided into two servings, one serving will have approximately 275–350 kcal, depending on the amount of ham and the thickness of the slices. Sodium can be high due to the ham, mozzarella, and added salt, which is why it is good not to overdo it with the salt in the egg mixture. Storage and reheating The omelette is best served immediately while warm and the mozzarella is melted. If leftovers remain, store them in the refrigerator in a sealed container and consume them as soon as possible. When reheating, heat only the piece you want to eat. The omelette can become firmer after cooling, and excessive reheating can dry it out. For the best texture, prepare only the necessary amount and serve it immediately after the program ends.

Ham and dill omelette

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