OVEN HAM RECIPES

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CHEDDAR-HAM OVEN OMELET RECIPE: HOW TO MAKE IT



Cheddar-Ham Oven Omelet Recipe: How to Make It image

We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.—Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 5

16 large eggs
2 cups whole milk
2 cups shredded cheddar cheese
3/4 cup cubed fully cooked ham
6 green onions, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 208 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 314mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 15g protein.

HAM AND LEEK QUICHE | JAMIE MAGAZINE RECIPES



Ham and leek quiche | Jamie magazine recipes image

Cutting out rich pastry cuts the calories. Here we’ve used filo, which saves on fat but still tastes great. Beautiful!

Total Time 1 hours 10 minutes

Yield 6-8

Number Of Ingredients 11

2 leeks
1 shallot
8 sprigs of fresh thyme
60 g higher-welfare smoked ham
10 g unsalted butter
200 g sprouting broccoli
1 tablespoon olive oil
3-4 sheets of filo pastry (170g)
3 large free-range eggs
300 ml semi-skimmed milk
75 g strong mature Cheddar

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Trim and finely slice the leeks, peel and finely slice the shallot and pick the thyme leaves. Roughly chop the ham.
    3. Melt the butter in a pan and sauté the leeks and shallot with half the thyme leaves for 5 minutes, until soft but not coloured – add a splash of water if it starts to stick. Set aside.
    4. Cut the broccoli stalks into 3cm lengths and slice the larger florets in half. Blanch in boiling salted water for about 3 minutes, then drain well.
    5. Lightly brush a 26cm round quiche tin with a little of the oil, then drape a layer of filo pastry over it, very gently pressing it into the corners, leaving a few centimetres overhanging.
    6. Brush the filo with a little more oil, scatter over some of the remaining thyme leaves and layer another piece of filo on top. Repeat layering the oil, thyme and filo until you have a fully lined quiche base – around 4 filo sheets. Bake the case in the oven for 3 to 5 minutes, until just starting to colour.
    7. Stir the broccoli and smoked ham through the leek mixture, then spoon the filling over the pastry base.
    8. Beat the eggs and milk with a pinch of black pepper, then grate in ¾ of the cheese. Pour it over the veg and ham, grate over the rest of the cheese, then place it on a baking tray and bake for 25 to 30 minutes, or until cooked through.
    9. Remove from the oven and leave to stand for 15 minutes before serving with a green salad.

Nutrition Facts : Calories 290 calories, FatContent 13.6 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 4.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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