Published February 1, 2005.
Prepare the filling and then begin making the omelet. A ham steak is our top choice for the filling, although canned ham and sliced deli ham will work. (If using sliced deli ham, add it with the garlic, parsley, and hot sauce.) If you can find them, Cook’s brand ham steaks are our favorite. The filling recipe makes enough for two omelets and can be doubled. You can make one omelet after another in the same pan, although you may need to reduce the heat. For the best results, serve all omelets, including this one, on warmed plates.
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