A Ham and Cheese Omelette is a classic breakfast dish that many people love. It’s simple to make and can be enjoyed any time of the day. With rich flavors from the ham and cheese, this omelette is satisfying and filling. Whether you’re an experienced cook or just starting, making a ham and cheese omelette is a great way to start your cooking journey.
Why Make This Recipe
There are plenty of reasons to whip up a Ham and Cheese Omelette! First, it’s quick and easy to prepare. You can have a delicious meal on the table in about 15 minutes. Second, it’s very versatile. You can use your favorite type of cheese, experiment with different meats, or add veggies to make it your own. Finally, it’s a great way to fuel your day, packed with protein and nutrients to keep you energized.
How to Make Ham and Cheese Omelette
Ingredients:
- 3 large eggs (about 55g/2oz each, fridge cold fine)
- Pinch of salt (that’s all you need)
- 1 tbsp cream (or milk, optional)
- 1 tbsp/15g unsalted butter (or 2 tsp extra virgin olive oil)
- 1/3 cup chopped ham (store bought works great)
- 1/3 – 1/2 cup shredded colby cheese (use a box grater, or cheddar, tasty, gruyere, Monterey Jack)
- 1 stem chive (finely chopped)
- Garlic butter roasted mushrooms (optional)
- Roasted cherry tomatoes (on vine, optional)
- Toast (to serve)
Directions:
- Heat Control: If your omelette is cooking too fast, take the pan off the stove to cool down and lower the heat.
- Whisk the Eggs: In a bowl, whisk the eggs, salt, and cream together for about 10 seconds until slightly foamy.
- Warm the Ham: Melt 1/3 of the butter in a non-stick pan over medium heat until foamy. Spread it to coat the base, then add the ham. Cook using a rubber spatula for about 90 seconds until warmed through, then remove into a bowl.
- Semi-Scramble the Eggs: Melt and swirl the remaining butter in the pan. Give the eggs another quick whisk, then pour them into the pan. Leave for 15 seconds until the edges start to set. Use a rubber spatula to scrape up the cooked egg and let the raw egg run to the base. Do this for about 30 seconds until the egg is partially cooked. Aim for it to be wet enough to spread like jam but not too wet.
- Add Cheese and Ham: Spread the eggs evenly across the pan. Top one half with cheese and then the warm ham. The omelette should be almost fully cooked but still shiny on the surface.
- Fold the Omelette: Loosen the naked side of the omelette and carefully fold it over using two rubber spatulas. Leave it in the pan for another 30 seconds to melt the cheese and finish cooking inside.
- Serve: Slide or flip the omelette onto a plate. Sprinkle with chives if desired and serve!
How to Serve Ham and Cheese Omelette
Serve your Ham and Cheese Omelette warm, alongside garlic butter roasted mushrooms, and roasted cherry tomatoes if you like. Toast also makes a great side to complete your meal.
How to Store Ham and Cheese Omelette
If you have leftovers, let them cool down first. Then, store them in an airtight container in the fridge for about 1 to 2 days. To reheat, you can use a microwave or a skillet over low heat until warmed through.
Tips to Make Ham and Cheese Omelette
- Use fresh ingredients for the best flavor.
- Experiment with different types of cheese or add vegetables like bell peppers or spinach.
- Practice your folding technique to achieve that classic omelette shape!
Variation
You can easily make this omelette using different meats such as cooked bacon or sausage. For a twist, try adding herbs like parsley or basil for extra flavor.
FAQs
Can I use other types of cheese?
Yes, you can use any cheese you like, such as cheddar, gouda, or mozzarella.Can I add vegetables to the omelette?
Absolutely! Feel free to add chopped bell peppers, onions, or spinach to enhance the flavor and nutrition.How do I know when the omelette is ready?
The omelette is done when it is shiny, custardy on top, and the edges are set. It should not be too runny.
Enjoy making and savoring your Ham and Cheese Omelette!
Ham and Cheese Omelette
Ingredients
Omelette Ingredients
- 3 large large eggs about 55g/2oz each, fridge cold fine
- 1 pinch salt to taste
- 1 tbsp cream or milk, optional
- 1 tbsp unsalted butter or 2 tsp extra virgin olive oil
- ⅓ cup chopped ham store bought works great
- ⅓ cup shredded colby cheese or cheddar, tasty, gruyere, Monterey Jack
- 1 stem chive finely chopped
Optional Sides
- to taste garlic butter roasted mushrooms optional
- to taste roasted cherry tomatoes on vine, optional
- to serve toast to serve as a side
Instructions
Preparation
- If your omelette is cooking too fast, take the pan off the stove to cool down and lower the heat.
- In a bowl, whisk the eggs, salt, and cream together for about 10 seconds until slightly foamy.
Cooking
- Melt 1/3 of the butter in a non-stick pan over medium heat until foamy. Spread it to coat the base, then add the ham. Cook for about 90 seconds until warmed through, then remove into a bowl.
- Melt and swirl the remaining butter in the pan. Give the eggs another quick whisk, then pour them into the pan. Leave for 15 seconds until the edges start to set.
- Use a rubber spatula to scrape up the cooked egg and let the raw egg run to the base. Do this for about 30 seconds until the egg is partially cooked.
- Spread the eggs evenly across the pan. Top one half with cheese and then the warm ham. The omelette should be almost fully cooked but still shiny on the surface.
- Loosen the naked side of the omelette and carefully fold it over using two rubber spatulas. Leave it in the pan for another 30 seconds to melt the cheese and finish cooking inside.
- Slide or flip the omelette onto a plate. Sprinkle with chives if desired and serve!
