Ham and Cheese Omelet with Colby and Chives
A soft, golden omelet folded around warm chopped ham and melted Colby cheese and topped with chives.
Equipment
- Non stick skillet
- Rubber spatula
- Whisk
- Mixing bowl
Ingredients
Main Ingredients
- 3 large eggs cold from the fridge is fine
- 1 pinch salt that is all you need because the ham and cheese are salty
- 1 tbsp heavy cream or milk, optional
- 1 tbsp unsalted butter or 2 tsp extra virgin olive oil, divided
- ⅓ cup chopped ham store bought is fine
- ⅓ cup shredded Colby cheese or cheddar, Gruyere, or Monterey Jack
- 1 chive stem finely chopped
Instructions
Cooking
- Whisk. Whisk the eggs, salt, and cream until slightly foamy.
- Warm the ham. Melt one third of the butter in a non stick pan over medium heat, add the ham, cook about 90 seconds, and move to a bowl.
- Cook the eggs. Melt the remaining butter, pour in the eggs, and leave for 15 seconds. Pull the set edges toward the center for about 30 seconds.
- Fill. Spread the eggs evenly and add the cheese and warm ham to one half.
- Fold and finish. Fold the omelet over the filling, cook 30 seconds more until the eggs are fully set, slide onto a plate, and top with chives.
Notes
Substitutions: Use milk for cream and olive oil for butter. Cheddar, Gruyere, or Monterey Jack can replace Colby.
Tips: Cook over medium heat and lift the pan off the burner if the eggs cook too quickly. Cook until the eggs are set, 160 degrees F.
Storage: Ideal when eaten fresh. Refrigerate leftovers for up to 3 days and reheat to 165 degrees F.