Description
This classic ham and cheese omelette is a quick and satisfying breakfast option, combining fluffy eggs with savory ham and melted colby cheese. Enhanced with fresh chives and served alongside flavorful garlic butter roasted mushrooms, roasted cherry tomatoes, and toast, this recipe offers a perfectly balanced meal that’s easy to prepare in just 10 minutes.
Ingredients
Scale
Egg Mixture
- 3 large eggs (~55g / 2oz each, fridge cold fine)
- Pinch of salt
- 1 tbsp cream or milk (optional)
Filling
- 1/3 cup chopped ham (store bought preferred)
- 1/3 – 1/2 cup shredded Colby cheese (or cheddar, tasty, gruyere, Monterey Jack)
- 1 stem chive, finely chopped
Cooking Fat
- 1 tbsp / 15 g unsalted butter (or 2 tsp extra virgin olive oil)
Accompaniments
- Garlic butter roasted mushrooms
- Roasted cherry tomatoes on the vine
- Toast
Instructions
- Heat control: Begin by preparing your stovetop heat. If at any point during cooking your omelette is cooking too quickly, remove the pan from the stove temporarily to cool it down, then reduce heat to maintain gentle cooking.
- Whisk the eggs: In a bowl, vigorously whisk together the eggs, a pinch of salt, and cream (if using) for about 10 seconds until the mixture is slightly foamy and well combined.
- Warm the ham: Heat one-third of the butter in a 24cm (9.5 inch) non-stick pan over medium heat until it becomes foamy. Swirl the pan to coat the base, then add the chopped ham. Using a rubber spatula, cook the ham for about 90 seconds until warmed through but not browned. Remove the ham from the pan and set aside in a bowl.
- Semi-scramble the eggs: Melt the remaining butter in the same pan and swirl to coat the base evenly. Give your eggs a quick whisk once more and pour them into the pan. Let the eggs cook undisturbed for approximately 15 seconds until the edges start to set. Then, with a spatula, gently push cooked egg from edges toward the center and tilt the pan to allow uncooked egg to spread, repeating this leisurely for around 30 seconds. The eggs should be partially cooked—wet enough to spread gently but not so runny that they spill when tilting the pan.
- Add fillings and fold: Evenly spread the semi-cooked eggs across the pan. On one half, layer the shredded cheese followed by the warmed ham. The omelette surface should still be slightly shiny and custardy at this stage. Use two rubber spatulas to gently loosen the naked side of the omelette and carefully fold it over the filled half. Let the folded omelette cook in the pan for another 30 seconds to melt the cheese and finish cooking inside.
- Serve: Slide or gently flip the omelette onto a plate. Sprinkle with chopped chives for garnish, and serve immediately with garlic butter roasted mushrooms, roasted cherry tomatoes, and toast on the side.
Notes
- The cream in the egg mixture adds richness and makes the omelette more tender but is optional if you prefer lighter eggs.
- Store-bought chopped ham works perfectly; ensure it is pre-cooked or smoked ham.
- Any good melting cheese like cheddar, tasty, gruyere, or Monterey Jack can be substituted for Colby.
- Roasted cherry tomatoes on the vine add a sweet, juicy contrast to the savory omelette.
- A 24cm (9.5 inch) non-stick pan is ideal for even cooking and easy flipping.
