KMTR-NBC Channel 16
September 25, 2003
Morning Show with Tim Joyce and Zetty McKay

Today Tim, Zetty, and Becky prepared Ham and Cheese Omelets for the television crew. We learned that it only takes a little practice to get the technique down. Omelets are a great breakfast food to prepare when you have guests because each person can have their own omelet filled with their favorite ingredients.

To take advantage of the ripe Oregon berries available in markets this time of year, we prepared a summer berry salad to accompany the fluffy omelets. We used organic blueberries, blackberries, strawberries, and bananas folded with sweet yogurt and honey.

Ham and Cheese Omelets

5 eggs
1 tablespoon water
1/8 teaspoon salt
pepper to taste
2 teaspoons butter
½ cup cheddar cheese
1 cup diced ham

Beat eggs, water, salt, and pepper together. Heat a large non-stick skillet over medium high heat. Add egg mixture to pan. Cook until eggs are just set in center, about 2 minutes. Tilt pan and left edge of eggs with a spatula. While tilting pan, let the uncooked egg flow under the cooked portion, about 2 minutes. Sprinkle the cheese on half of the omelet. Sprinkle the chopped ham over the cheese. Let the cheese melt, about 30 seconds. Gently fold the half without the filling over the ham and cheese. Slide out of pan onto serving plate.

Makes 2 servings.

Becky's Summer Berry Salad

1 cup fresh blueberries
1 cup fresh strawberries, sliced
1/2 cup fresh blackberries
1 cup banana, sliced
1 1/2 cups peach flavored yogurt
3 tablespoons honey

Combine all ingredients and stir well. Can be made up to 3 hours in advance.