Ingredients
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Utensils
Stovetop, Frying pan
recipe
Step 1
If the cheese is not already shredded, cut into thin strips with a cheese grater.
Step 2
Whisk the eggs, salt & pepper in a bowl.
Step 3
Add a dab of butter to a frying pan over medium heat. Add the eggs.
Step 4
Add the ham in small pieces and sprinkle the cheese.
Step 5
Cook for 2-3 minutes until the omelette is lightly golden on one side.
Step 6
Fold the omelette in half and continue to cook until the eggs are cooked to your liking.
Step 7
Serve with a salad. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 395 cal. |
| Fat | 30 g |
| Carbohydrates | 2 g |
| Protein | 28 g |
| Fiber | 1 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "French ham & cheese omelette" contains 395 Energy, 30 g of Fat, 2 g of Carbohydrates, 28 g of Protein, 1 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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