Ham and Cheese Omelette
A classic breakfast dish that's easy to make, featuring rich flavors from ham and cheese. Perfect for any time of the day.
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!
Notes
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.