- Beat eggs with salt, pepper and water. Heat butter in a pan over high heat until frothing. Pour in egg mix. Turn down heat slightly. Gently push cooked egg to the middle of pan with a wooden fork, allowing uncooked egg to run underneath.
- When omelette is set on top - and browned underneath, spread with Maille(R) Old Style mustard, sour cream and sprinkle with chopped ham. Flip omelette over and slide onto a serving plate.
- Best served with tomato salad, tossed in vinaigrette with basil leaves.
Per Serving: 518 calories; 46.1 1.8 24.7 641 741 Full nutrition
ReviewsRead all reviews 4
Try with other varieties of mustards....Edouard Fallot's mustards are also from Dijon and come in amazing varieties....mustard w green peppercorns, or basil, or tarragon. Available in gourmet s...
It was delicious! I wouldn't change a thing! A great way to use leftover ham. I will make this again.