Operation Manual

27
Breakfast
Omelette with Cheddar and Ham
Serves 2
Ingredients
75g chopped cooked ham
50g cheddar cheese, cut into several chunks
6 eggs
20ml milk
Salt and pepper
1. Place cheddar into the Short Cup, attach the Cross Blade, then chop until
finely grated.
2. Remove, wash, and clean the Cross Blade. Using the Tall Cup, blend the eggs,
milk, salt and pepper.
3. Pour ½ the egg mixture into a hot greased frying pan and cook until the bottom
side is set.
4. Sprinkle ½ of the cheddar and chopped ham over one half of the omelette.
5. Once the omelette is set, fold the other half over and then flip over
before serving.
Repeat steps 3 - 5 with the remaining half of the ingredients to create a second
omelette.