French Creamy Ham and Cheese Sous Vide Omelet
This creamy sous vide omelet turns out especially soft and even in texture, while ham and cheese make it more filling without flour. It is convenient to cook in portion jars and keep chilled for up to two days.
Mix eggs (200 g) with milk (160 g) and salt (1 g), then whisk lightly until smooth. Dice the ham (30 g) finely and grate or finely chop the cheese (30 g).
Divide the ham and cheese between the jars, then pour in the egg mixture to about half of the jar volume because the omelet will rise. Close the lids without tightening them too hard.
Cook in preheated sous vide water at 90-90.5 C for about 45 minutes. Let the jars cool completely before refrigerating.
Serve warm or gently reheated. The omelet holds its texture well and works nicely for a quick breakfast over the next day or two.
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