Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone
can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Nutrition Facts per serving: Calories 577 .9, Protein 30.56 Gm, Carbs 15.84 Gm, Fat 4 1. 1 1 Gm, Cholesterol 517.9mg,

Dietary Fiber 0.17 Gm, Sugar 0.767 Gm, Sodium 2017 mg, Calcium 465.7 mg, Potassium 379.4 mg, Iron 2.409 mg

SERVES 1

• 2 eggs
• Salt and black pepper, to taste
• 2 tsp. vegetable oil
• ¼ cup chopped ha m
• 1 Tbsp. chopped onion and / or bell pepper (optional)
• ¼   cup grated cheddar cheese

DIRECTIONS

1. Break the eggs into a small bowl; ad d salt and pepper, and whisk vigorously for about 10 seconds, just enough to thoroughly blend yolks and whites.

2. In an 8″ to 9″ non-stick skillet over high heat, cook the ha m (and, if desired, the onions and sweet pepper) in the hot oil.

3. Add eggs, and let them set for about 5 seconds.

4. Using a spatula, pull the cooked egg from the edges of the pa n toward the centre, allowing the liquid egg to run under  onto the hot  pan; continue  this step until the egg is nearly cooked  through  and is s till a little moist and creamy.

5. Sprinkle the cheese over half of the omelette.

6. Using a spatula, carefully fold the other half of the omelette over the side, which is topped with cheese.

7. Allow the omelette to cook for several seconds more to lightly brown   the bottom, and then quickly tilt the pan upside down over a plate so the omelette falls out bottom side up.

Variations:

Bacon Omelette: ¼ cup crisp, crumbled bacon

Mushroom Omelette: ½ cup raw sliced or chopped mushrooms, sautéed in 2 Tbsp. butter

Herb Omelette: 2 tsp. finely chopped parsley w/1 tsp. fresh sage, tarragon, thyme

Mexican Omelette: ½ cup combination of chopped black olives, tomatoes, onions, bell peppers and Jalapeño peppers