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Easy Ham & Cheese Omelet
Easy Ham & Cheese Omelet
This basic ham and cheese omelet (aka ‘omelette’ depending on where you live) recipe makes it easy to enjoy a hearty and delicious breakfast in almost no time.
Ingredients
- 2 tablespoons unsalted butter divided
- 6 oz cooked ham diced
- 4 large eggs
- ¼ cup whole milk
- sea salt and black pepper to taste
- ½ cup sharp cheddar cheese shredded
- Optional garnish: sliced grape tomatoes and fresh basil sprigs
Instructions
- Add one tablespoon butter and diced ham to a large non-stick skillet and set over medium-low heat. Cook, stirring occasionally, until the ham develops some color and is heated through, approximately 6-8 minutes.
- Transfer the ham to a small plate and set aside. Return the skillet to the cooktop and reduce heat to low.
- Whisk together the eggs, milk, salt, and black pepper in a medium bowl. Set aside.
- Add the remaining butter to the skillet and swirl to coat the bottom as it melts. Pour in the egg mixture and tip the skillet in each direction to create an even layer.
- Tip: Before the egg mixture fully “sets,” push the edges back with a spatula and again tip the skillet in each direction to allow more of the egg mixture to contact the hot surface.
- Once the egg starts to set, add the ham and shredded cheddar cheese evenly across the surface. Partially cover the skillet with a lid until the cheese starts to melt and the egg is mostly cooked through, approximately 2-3 minutes.
- Remove the lid and carefully flip half the omelet on top of the other half with a spatula. Cover and cook for an additional minute or two to ensure the omelet is cooked through and the cheese is completely melted.
- Remove from heat and cut the omelet in half with a plastic spatula. Transfer to serving plates and garnish with a couple sliced tomatoes and sprigs of fresh basil, if desired, before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
One common method of preparing omelets is to pre-heat an 8” or 10” non-stick skillet over medium-high heat for 2-3 minutes prior to adding the eggs. However, this method can cause ‘hot spots’ (and unevenly cooked eggs), particularly when using a gas cooktop. For more even results, pre-heat your skillet over low heat for 10 minutes instead.
Nutrition
Calories: 504kcal (25%)Carbohydrates: 3g (1%)Protein: 36g (72%)Fat: 38g (58%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 496mg (165%)Sodium: 1322mg (57%)Potassium: 448mg (13%)Sugar: 2g (2%)Vitamin A: 1222IU (24%)Vitamin C: 20mg (24%)Calcium: 302mg (30%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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