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
Scale
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.
