For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.
The Food Lab’s American Omelettes
Active:15 mins
Total:15 mins
Serves:2 servings
Ingredients
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4 or 5 large eggs
Kosher salt and freshly ground black pepper
Small bunch chopped chives, tarragon, or parsley
2 tablespoons (25g) unsalted butter, divided
4 ounces (110g) ham steak, diced
2 to 3 ounces (80g) grated cheddar cheese
Directions
Combine eggs, salt, pepper, and herbs in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow to rest at room temperature for 10 to 15 minutes. The eggs should darken in color significantly.
Meanwhile, melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat, swirling, until lightly browned. Add ham and cook, stirring frequently, until it has begun to brown on the edges, about 3 minutes. Transfer ham to a small bowl, add cheese, and toss to combine. Wipe out skillet with a paper towel and return it to medium heat.
