The Guardian
Email YouTube Facebook Instagram Twitter WhatsApp



Recipe for 4 plates

• 1 cup of chopped cooked ham

• 2 chopped green peppers

• 1 chopped onion 

• 1 teaspoon of butter 

• 4 eggs 

• Salt, seasonings and pepper to taste


   In an omelette pan, cook the ham, green peppers and onion in butter until the vegetables are tender, but not brown. In a bowl, beat the eggs with two tablespoons water, salt and pepper, until blended. 

   Pour the egg mixture into the hot pan. Carefully push the cooked portion at edges toward the centre so that the uncooked portions can reach the hot pan surface. Tilt the pan as needed when the top is thickened and no visible liquid egg remains, fold the omelette in half with pancake turner. Invert or slide onto clean plates and serve.

Receive News Alerts on Whatsapp: +2348136370421

No comments yet