Diner-style ham and cheese omelet from The Food Lab: Better Home Cooking Through Science (page 125) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joanhuguet on October 04, 2015

    Kenji's salting and resting technique for omelet eggs is spectacular! I added a good pinch of salt to my eggs and let them rest for about 15-20 minutes while I cooked my omelet filling. The resulting omelet was perfectly seasoned and extremely tender, with no tough outer layer of overcooked egg.

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