This omelet has to be cooked low temperature in order to get it cooked all the way through without burning the bottom. My dad always made in an electric skillet like this one from Presto because it is big enough to handle the full recipe, and allows for precise temperature control and even cooking. That's why this recipe, which will feed 3 to 4 people, is written for an electric skillet. If you halve the recipe to make it for 2 people, you can get away with cooking it in a large, non-stick frying pan on the stove, over low heat. If you notice it is cooking too hard, you can moderate the temperature by turning off the stove completely for a couple minutes, and turning it on low again.
I always serve this with toast. My dad likes to eat his omelet as a sandwich between 2 slices of toast. I don't eat it that way myself, but I consider toast a required accompaniment. We also like to serve sliced cantaloupe (when in season) or other fruit with it.
My dad is a big fan of onions so I think the original preparation contained a 2-to-1 ratio of onion to ham, but if you aren't big on onion then the 1:1 ratio I have below will be perfect.
Tip: I've also made a variation on this where I cook 1 cup of shredded hash browns for 5 minutes at the beginning, before putting in the onion and ham. My husband and I liked it, but that's not the original recipe and not how I usually prepare it.
I'm posting this recipe at the request of a friend and do not have pictures at this time. I'll add them the next time I make the omelet.
8 ounces low-fat, small curd cottage cheese (note the "small curd" part is important for the consistency of the omelet)
6 eggs or 1 1/2 cups Egg Beaters (you can also do half eggs and half Egg Beaters if you want to maintain the slightly firmer consistency that "real" eggs provide)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup yellow onion, diced into 1/4" pieces
1/4 cup baked ham, diced into 1/4" pieces
In a small mixing bowl, combine the cottage cheese, eggs, salt, pepper and garlic. Whisk together until thoroughly combined.
Preheat 1 tablespoon of olive oil in a square, non-stick electric skillet at 250 degrees Fahrenheit. Saute the onion for about 5 minutes, until slightly soft and translucent, but not brown. Add the ham and saute another 1-2 minutes.
Pour the egg mixture into the skillet. Gently stir to combine the ham, onion, and eggs until everything appears to be evenly distributed.
Cover the skillet and reduce the temperature to 225 degrees. Cook for about 10 minutes, or until the eggs are firmly set. Avoid uncovering the skillet at this point, because you want to keep the heat in. However, if you notice that large bubbles of air form under the eggs, lifting the omelet in areas, you should go in and puncture the bubbles with a spatula. Otherwise you will end up with uneven thickness in the omelet. You can tell the omelet is done if you gently wiggle the skillet, and do not see any movement or evidence of uncooked, liquid eggs.
Uncover the skillet and sprinkle the cheese evenly over the top of the omelet. Turn the temperature down to warm and cover it again until the cheese is melted.
Turn off the heat and let the omelet set for a few minutes to cool (this is a perfect time to make the toast, set out side dishes on the table, and call everyone to the table). To serve, cut into even squares (3-by-3 or 4-by-4, depending on how large you want your pieces).