Omelette with crispy ham

Omelette with crispy ham, from Lesley Waters, is great for a speedy supper
By Lesley Waters
Omelette with crispy ham
  • Rating:
  • Serves: 2-4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 eggs
  • black pepper
  • 1 tbsp olive oil
  • 8 fine slices Parma ham
  • 1 tsp butter
  • 0 baby salad leaves, to serve

For the basil sauce:

  • 1 large bunch basil
  • 4 tbsp extra virgin olive oil
  • black pepper


1. First make the basil sauce. In a food processor or blender, blend together the basil and olive oil until smooth. Season with salt and freshly ground pepper. Crack the eggs into a small bowl, whisk and season with salt and freshly ground pepper.

2. Heat the olive oil in a frying pan and add the Parma ham. Fry for 2-3 minutes until crisp. Remove and drain on kitchen paper.

3. Heat the butter in a wok until foaming. Pour in the beaten eggs and gently swirl around the surface of the wok. Cook until golden brown underneath, but still slightly soft and runny on the top.

4. To serve, divide the salad leaves between two plates. Using two wooden spoons cut the omelette roughly into four pieces and place on top of the salad. Spoon over the basil sauce, top with the crispy Parma ham and serve at once.

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