Looking for a fresh, healthy, and incredibly easy breakfast idea? This Steamed Omelet with Ham and Vegetables is the perfect answer! Moving away from the frying pan, this recipe uses the gentle power of steam to create fluffy, tender omelet muffins that are bursting with flavor. Packed with savory ham, melted cheese, and vibrant veggies, it's a nutritious and satisfying way to start your day. Plus, using muffin tins makes for perfect portions and a fun presentation. It's a simple twist on a classic that will quickly become a new favorite.
Steamed omelet with ham and vegetables
Ingredients for Steamed Omelet with Ham and Vegetables
- 100 g lean ham
- 50 g cheese
- 2 chicken eggs
- 40 ml milk
- 1/2 red bell pepper
- a few broccoli florets
- salt, olive oil
How to Make Steamed Omelet with Ham and Vegetables
Dice the lean ham into cubes slightly smaller than half a centimeter.
Dice the pepper into cubes of the same size as the ham.
Cut small broccoli florets in half, add a handful of broccoli to the ham and pepper.
Dice the lean ham into cubes slightly smaller than half a centimeter. Pork, beef, chicken, or turkey ham will work well. The less fat and salt, the better for a healthy omelet.
Cut a red bell pepper in half, remove the stem and seeds, and rinse the halves under running water. Dice the pepper into cubes of the same size as the ham. I freeze bell peppers in advance, so I always have these healthy ingredients on hand when needed.
Cut small broccoli florets in half and add a handful to the ham and pepper. If you’re using frozen blanched broccoli, let the florets thaw slightly. If you’re cooking with fresh broccoli, pour boiling water over the small florets for a couple of minutes.
Dice hard or semi-hard cheese into half-centimeter cubes.
Dice a hard or semi-hard cheese into half-centimeter cubes. The type of cheese doesn’t matter; use whatever you have on hand.
Crack two large chicken eggs into a bowl.
Pour in a little cold milk.
Spoon the omelet mixture into the molds.
Crack two large chicken eggs into a bowl. Add a pinch of salt. If the eggs are small, use three.
Pour in a little cold milk. If you need to make a dairy-free omelet, you can replace the milk with chicken broth or use one extra egg.
Grease silicone muffin molds with a drop of olive oil or spray with vegetable oil spray. Spoon the omelet mixture into the molds. I steam the omelet in a large pot with a steamer insert.
Steam the omelet for 10 minutes. Remove the molds from the pot, and you can serve breakfast. Enjoy your meal!
Place the molds with the omelet on the steamer rack. Pour about 2-3 centimeters of boiling water into the pot. Place the rack with the molds into the pot with the boiling water. Cover the pot with a lid. Reduce the heat so the water is barely simmering. Steam the omelet for 10 minutes. Remove the molds from the pot, and breakfast is ready to be served.
And there you have it—perfectly cooked, fluffy steamed omelets ready to be enjoyed! These little bites are incredibly versatile. Serve them warm right out of the steamer, perhaps with a sprinkle of fresh herbs like chives or parsley for extra freshness. They pair wonderfully with a slice of whole-grain toast or a simple side salad for a light lunch. Feel free to experiment with other fillings like mushrooms, spinach, or different types of cheese. This recipe is a fantastic way to enjoy a protein-packed, low-fat meal that doesn't compromise on taste. Enjoy your delicious and healthy creation!
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