If you are craving a satisfying, cozy breakfast that feels like a warm hug on a plate, then this Ham and Cheese Omelette Recipe is your go-to. It combines fluffy eggs, savory ham, and melty cheese into one delightful package that’s perfect for any time of day. Whether you’re a breakfast devotee or just looking for a quick and delicious meal, this classic omelette balances simplicity and flavor beautifully, making it an absolute kitchen favorite you’ll want to make again and again.
Ingredients You’ll Need
This Ham and Cheese Omelette Recipe calls for straightforward ingredients that you probably already have on hand, yet each one plays a crucial role in creating the perfect taste and texture. Every element—from the creaminess of the butter to the sharpness of the cheese—comes together in harmony for an irresistible result.
- 3 large eggs: The star of the show, eggs provide the fluffy, tender base for your omelette.
- Pinch of salt: Just a touch to enhance all the natural flavors without overpowering.
- 1 tbsp cream (optional): Adds extra richness and a silky texture for a more luxurious bite.
- 1 tbsp unsalted butter: Used to cook the omelette gently and add a subtle, nutty flavor.
- 1/3 cup chopped ham: Savory and meaty, it gives the omelette a satisfying bite and salty depth.
- 1/3 to 1/2 cup shredded Colby cheese: Or cheddar, gruyère, Monterey Jack — choose your favorite for that gooey, melty goodness.
- 1 stem chive, finely chopped: A fresh burst of mild onion flavor and a pop of color.
- Garlic butter roasted mushrooms: A delicious side that complements the omelette with earthiness and richness.
- Roasted cherry tomatoes: Sweet, tangy bites adding bright contrast and freshness.
- Toast: For that perfect crunchy accompaniment to mop up every bite.
How to Make Ham and Cheese Omelette Recipe
Step 1: Mastering Heat Control
Heat is everything when it comes to omelettes. If you notice your eggs are cooking too fast or browning too much, simply take the pan off the heat to let it cool down a bit, then reduce the burner to maintain a gentle, even temperature. This is key to getting tender, custardy eggs without any burnt edges.
Step 2: Whisking the Eggs
Grab a bowl and whisk together your eggs, a pinch of salt, and that splash of cream if you’re using it. Just ten seconds of whisking is enough to create a slight foam that helps give your omelette a wonderfully airy texture once cooked.
Step 3: Warming the Ham
Heat one-third of your butter in a non-stick pan over medium heat until it foams up beautifully. Spread that butter along the pan’s base, then warm the chopped ham for about 90 seconds. This step intensifies the ham’s flavors and ensures it’s heated through without overcooking. Once ready, transfer it to a bowl to make way for the eggs.
Step 4: Semi-Scrambling the Eggs
Now melt the rest of the butter and swirl to coat the pan again. Pour in the eggs and let them sit untouched for about 15 seconds, just until the edges begin to set. Then, gently scrape and lift cooked portions with a spatula, letting uncooked egg flow beneath. Continue this slow motion for about 30 seconds until you see the eggs nearly cooked but still wet enough to spread like jam across the pan.
Step 5: Adding Cheese and Ham
Spread the eggs evenly in the pan (perfection isn’t necessary here). Top one half with your shredded cheese followed by the warm ham. At this point, your omelette should look almost set but still glossy and custardy on the surface—just right for folding.
Step 6: Folding and Finishing
Gently loosen the bare side of the omelette with a spatula and carefully fold it over the cheese and ham using two spatulas. Let the omelette rest in the pan for about 30 seconds more, which allows the cheese to melt to gooey perfection and the inside to finish cooking perfectly.
Step 7: Serving Your Omelette
Slide or flip your glorious omelette onto a plate with care. Finish with a sprinkle of finely chopped chives for a fresh, colorful touch. Your delicious Ham and Cheese Omelette Recipe is now ready to brighten up your table!
How to Serve Ham and Cheese Omelette Recipe
Garnishes
Chopped chives add a gentle oniony punch and a burst of green, making your omelette look as vibrant as it tastes. For an extra pop of flavor, a light dusting of cracked black pepper or a few fresh herbs like parsley can elevate the dish effortlessly.
Side Dishes
This omelette pairs beautifully with garlic butter roasted mushrooms and roasted cherry tomatoes, which bring earthy depth and juicy brightness. Toast on the side offers a crunchy contrast and is perfect for soaking up any melted cheese or runny yolk, making every bite complete and satisfying.
Creative Ways to Present
If you want to impress guests or simply enjoy your omelette in style, try serving it on a bed of fresh greens or alongside a colorful salad. Rolling the omelette into a neat cylinder before slicing exposes delightful layers of ham and cheese and makes for a picturesque presentation. No matter how you serve it, this Ham and Cheese Omelette Recipe will steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The omelette will keep well for up to 2 days without compromising too much on taste or texture, making it a handy quick meal for busy mornings or lunches.
Freezing
This omelette can be frozen, though for best results, wrap it tightly in plastic wrap and then place it inside a freezer-safe bag or container. Frozen omelettes freeze best when wrapped promptly and can be stored for up to 1 month. Just be aware that texture might change slightly after thawing.
Reheating
Gently reheat leftovers in a low-temperature skillet or in the microwave with a damp paper towel over the top to retain moisture. Be careful to warm it just until heated through to avoid rubbery eggs and to keep that gooey cheese perfectly melty.
FAQs
Can I use different types of cheese in this Ham and Cheese Omelette Recipe?
Absolutely! While Colby is a classic choice, feel free to experiment with cheddar, gruyère, Monterey Jack, or even feta. Each cheese brings its own unique flavor and melting qualities that can personalize your omelette.
Is it better to use butter or oil to cook the omelette?
Butter provides a rich, slightly nutty flavor and helps achieve a tender, silky omelette texture, but you can substitute with olive oil if you prefer a lighter option or are avoiding dairy. Just note that the flavor and browning will differ slightly.
Why should I add cream to the eggs?
Adding cream or milk makes the eggs richer and creates a fluffier, more tender omelette. It’s optional but highly recommended if you want that extra silky mouthfeel and luxurious texture in your Ham and Cheese Omelette Recipe.
Can I prepare this recipe for more than one serving?
Yes! Just multiply the ingredients based on how many omelettes you want to make. Cooking them one at a time in a suitably sized pan is best for even cooking and perfect folding.
What’s the best way to avoid overcooking the omelette?
Cook on medium to medium-low heat and pay careful attention to how quickly the eggs set. If the pan feels too hot, temporarily remove it from the stove to cool slightly. The goal is tender, custard-like eggs, not browned or rubbery ones.
Final Thoughts
There’s something truly special about the humble Ham and Cheese Omelette Recipe — it’s quick, straightforward, and endlessly satisfying. Whether you’re making it for a lazy weekend brunch or a weekday breakfast on the go, this recipe delivers comforting flavors and a delightful texture that always hits the spot. Give it a try today, and I promise it will become a beloved part of your kitchen repertoire.
Print
Ham and Cheese Omelette Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 omelette
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This classic ham and cheese omelette is a quick, satisfying breakfast or brunch option. Fluffy eggs are gently cooked to a custardy texture and layered with warm, savory ham and melty Colby cheese, then folded to create a perfect, creamy filling. Served with garlic butter roasted mushrooms, roasted cherry tomatoes, and toast, this dish offers a balanced and delicious meal that’s easy to prepare in just 10 minutes.
Ingredients
Omelette
- 3 large eggs (~55g/2oz each, fridge cold fine)
- Pinch of salt
- 1 tbsp cream or milk (optional)
- 1 tbsp unsalted butter (or 2 tsp extra virgin olive oil)
- 1/3 cup chopped ham (store bought)
- 1/3 – 1/2 cup shredded Colby cheese (or cheddar, tasty, gruyere, Monterey Jack)
- 1 stem chive, finely chopped
Sides
- Garlic butter roasted mushrooms
- Roasted cherry tomatoes (on vine)
- Toast
Instructions
- Heat control: If your omelette is cooking too fast at any point, remove the pan from the stove momentarily to let it cool down before lowering the heat. This prevents overcooking and helps achieve a tender texture.
- Whisk eggs: In a bowl, whisk the eggs, a pinch of salt, and cream (if using) vigorously for about 10 seconds until the mixture is slightly foamy, which helps create a fluffy omelette.
- Warm ham: Heat one-third of the butter in a 24cm (9.5″) non-stick pan over medium heat until foamy. Swirl to coat the base evenly. Add the chopped ham and cook for about 90 seconds, stirring with a rubber spatula, until warmed through. Remove the ham to a bowl.
- Semi-scramble eggs: Melt and swirl the remaining butter in the pan. Quickly whisk the egg mixture again and pour it into the pan. Let it cook undisturbed for 15 seconds until the edges begin to set. Then, gently scrape the cooked edges toward the center with long strokes, allowing uncooked egg to flow underneath. Continue this motion for approximately 30 seconds until the eggs are partially set but still moist and spreadable like jam.
- Add fillings: Spread the eggs evenly across the pan (perfection is not necessary). On one half, sprinkle the shredded cheese and warmed ham. At this point, the omelette should be mostly cooked but glossy on top.
- Fold: Gently loosen the plain side of the omelette using a spatula, then fold it over the filled half with two spatulas. Let it cook for another 30 seconds in the pan to melt the cheese and finish cooking the interior.
- Serve: Carefully slide or flip the omelette onto a plate. Garnish by sprinkling finely chopped chives on top if desired. Serve alongside garlic butter roasted mushrooms, roasted cherry tomatoes, and toast for a complete meal.
Notes
- Note 1: Cream or milk is optional but adds richness and improves texture.
- Note 2: Store-bought ham works well; you can use cooked ham or leftover ham pieces.
- Note 3: Colby cheese gives a mild flavor and good meltability, but cheddar or Monterey Jack are excellent substitutes.
- Note 4: Roasted cherry tomatoes on the vine add a sweet, tangy contrast to the savory omelette.
- Note 5: A 24cm (9.5″) non-stick pan is ideal for even cooking and easy folding.
