Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 2 to 3
Ingredients
- 200 g of toupie ham, cut into small cubes
- 250 ml (1 cup) apple juice
- 15 ml (1 tbsp) yellow mustard
- 6 eggs
- 1 small onion, chopped
- 1/2 green pepper, diced
- 8 cherry tomatoes, halved
- 30 ml (2 tbsp) grated Parmesan cheese (optional)
- A handful of arugula (optional)
- 15 ml (1 tbsp) butter or oil
- Salt and pepper to taste
Preparation
- In a hot pan with a little butter or oil, brown the ham until it begins to brown.
- Add the apple juice and yellow mustard, then let it caramelize over low heat for 8 to 10 minutes. Set aside.
- Sauté the onion and pepper in a little fat until tender.
- Whisk the eggs, season with salt and pepper, then add them to the pan with the vegetables. Cook over medium heat without stirring.
- Add the caramelized ham and halved cherry tomatoes to the omelet. Cover and cook for 3 to 4 minutes, or until the eggs reach the desired texture.
- Sprinkle with arugula and grated Parmesan to taste before serving.
