Ham and cheese omelette
User Reviews
5
Ham and cheese omelette
Description
In this recipe, three large eggs blended with salt and a touch of cream or milk create a lightly foamy base that cooks to a tender, silky omelette. Warming the diced ham in butter first ensures it is heated through and adds a savory note. The eggs are cooked slowly with attentive heat control to prevent overcooking, and the partially set eggs are topped with shredded cheese to melt without drying out the omelette.
The resulting omelette is fluffy with a soft, slightly runny interior. The cheese adds creamy richness while the ham provides a salty, meaty contrast. The optional serving of roasted cherry tomatoes and mushrooms brings a roasted umami flavor and acidity, complementing the omelette’s mildness. Toast can accompany it for a more substantial meal.
Preparation notes advise that cream or milk for creaminess makes little difference if the cooking method is right, but is often added out of habit. Shredding cheese fresh rather than using pre-shredded ensures better melting. The recipe suggests careful pan temperature adjustments and cooking with long strokes to ensure even eggs coagulation. Leftovers store well refrigerated for up to three days or can be frozen.
Ingredients
- 3 egg ~55g/2oz each (fridge cold fine, large
- Pinch salt that's all you need
- 1 tbsp cream (or milk), optional (Note 1)
Cooking / add-ins
- 1 tbsp/ 15 g butter or 2 tsp extra virgin olive oil, unsalted
- 1/3 cup ham I use store bought, Note 2, chopped
- 1/3 - 1/2 cup colby cheese use box grater (or cheddar, tasty, gruyere, Monterey Jack - Note 3, shredded
Serving (optional, pictured)
- 1 chive finely chopped, stem
- mushroom garlic butter roasted
- cherry tomato on vine, Note 4, roasted
- toast
Instructions
- Heat control - If at any stage your omelette is cooking too fast, remove the pan off the stove to let it cool down and lower the heat.
- Whisk the eggs, salt and cream in a bowl for 10 seconds until slightly foamy.
- Warm ham - Melt 1/3 of the butter in a 24cm/9.5" non-stick pan (or thereabouts, Note 5) over medium heat until foamy. Swirl/spread to coat the base, then cook ham using a rubber spatula for 90 seconds until warmed through. Remove into bowl.
- Semi-scramble eggs - Melt and swirl remaining butter in the pan. Give the eggs a quick whisk then pour into the pan. Leave for 15 seconds or until the very edges set, then do long leisurely strokes around and across the pan to scrape up cooked egg and let the raw egg run onto the base. Continue for 30 seconds or so until the egg is partially cooked. GOAL: wet enough to spread like jam, but not so wet that the egg runs when you tilt the pan.
- Spread the egg evenly across the pan (no need to be meticulous). Top half with cheese, then ham. (By this time, the omelette should be almost cooked through but still shiny/custardy on the surface).
- Loosen the naked side then fold over using 2 rubber spatulas. Leave in the pan for another 30 seconds to melt the cheese and finish cooking inside.
- Serve - Slide or flip onto a plate and serve! Sprinkle with chives if desired.
Notes
- Freshly shredding cheese improves melt quality compared to pre-shredded varieties with anti-caking agents.
- Adding cream or milk is optional; proper cooking technique affects omelette texture more significantly than added dairy.
- Chop ham into small chunks for more texture; use roasted mushrooms and cherry tomatoes to complement the omelette.
- Roasted cherry tomatoes can be prepared by drizzling with oil, salt, and pepper, then roasting at 200°C/400°F for 15 minutes.
- Leftover omelette can be refrigerated for up to three days or frozen for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595cal | 30% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 49g | 75% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 601mg | 200% |
| Sodium | 907mg | 38% |
| Potassium | 365mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1682IU | 34% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 361mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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