4slicesSwiss cheeseprovolone or Monterey Jack cheese
150gshaved leg ham
Instructions
CONVENTIONAL METHOD
Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.
Place the eggs, sour cream and parmesan into a large bowl; whisk to combine.
Pour the mixture into the prepared baking tray. Bake for 10 minutes.
Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.
THERMAL METHOD
Preheat the oven to 180°C. Line a 28cm x 22cm baking tray with baking paper.
Place the eggs, sour cream and parmesan into the mixer bowl; mix 15 sec/speed 5.
Pour the mixture into the prepared baking tray. Bake for 10 minutes.
Remove from the oven and cover with a silicone mat. Flip the omelette gently onto the silicone mat, topside down and remove the baking paper (and place the paper back into the baking tray). Layer the omelette with cheese and top with the ham. Roll the omelette over lengthwise. Lift and place seam side down onto the baking paper. Return to the oven and bake for a further 5 minutes or until the cheese has melted. Cut to serve.
Notes
SUBSTITUTIONS Swap the sour cream for nut milk and omit the cheese for a dairy free omelette. Any fillings of choice can be used.SERVE The omelette is perfect hot or cold.COOKING METHOD After baking, filling and rolling the omelette can be be lightly toasted on a sandwich press if preferred. Sprinkle with a little cheese over the top before toasting for a crispy cheesy coating.STORAGE The omelette will keep in the fridge for up to 3 days. This makes this recipe perfect as a keto lunchbox meal for the whole family.