A ham & cheese omelet is the perfect easy-to-make and satisfying breakfast to start your day right! Of course, a cheesy omelet is always delicious, but it gets even better when stuffed with salty ham! Try your hand at making this 3-egg ham & cheese omelet recipe and see just how easy it really is!
Easy Ham & Cheese Omelet Recipe
A hearty 3-egg ham & cheese omelet makes for a fantastic breakfast any day of the week. It's protein-packed, super filling, and, best of all, extra cheesy!
A classic ham & cheese omelet is not as difficult to pull off as they make it seem on T.V. With these simple instructions, you will be filling and folding omelets like a pro in no time!
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If you're a fan of omelets like I am, make sure you take a look at all of my tasty omelet recipes! I also have a full collection of what to serve with omelets too!
🥘 Ham & Cheese Omelet Ingredients
No surprise ingredients here! The optional milk or water will help your omelet to be extra fluffy, so I highly recommend it though it is not necessary.
- Eggs - 3 large room-temperature eggs or use an egg substitute (*see note).
- Salt - ⅛ teaspoon of salt, to taste.
- Butter - 1 tablespoon of butter or cooking oil. You can also use a butter substitute. (*see note).
- Cheddar Cheese - ½ a cup of grated cheddar cheese.
- Milk (optional) - 1 tablespoon of milk or milk substitute, or water.
- Ham - ½ cup of diced or chopped ham.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Ham & Cheese Omelet
This omelet will cook quickly, so make sure you are keeping a close eye on it! You'll want a mixing bowl, fork, silicone spatula, and 9-inch non-stick frying pan or skillet.
This easy recipe will make 1 omelet, but you can always double or triple the ingredients if needed!
- Whisk. In a medium mixing bowl, combine 3 large eggs, ⅛ teaspoon (0.60 grams) of salt, 1 tablespoon (15 milliliters) of optional milk or water (if using), and whisk with a fork.
- Melt. In a 9-inch non-stick skillet over medium heat, melt 1 tablespoon (5 grams) of butter (or use oil, or a combination of oil and butter- *see note). Tilt the pan around so that the butter spreads to cover the entire bottom of the pan.
- Tilt. Pour the beaten eggs directly into the center of your hot skillet. Then, lift and tilt the pan so that the egg mixture spreads and covers the bottom all the way to the pan's edge.
- Lift and fill. While the eggs start to firm up, use your spatula to lift the edges so that the uncooked egg can fill in underneath. *Be sure to break any bubbles and tilt so uncooked egg can fill them in as well.
- Close. Once the gaps have been filled and the edges have been rounded out, let your omelet cook for 10-15 more seconds. Fill the omelet with half of the ½ cup (29 grams) of cheddar cheese and ½ cup (35 grams) of ham. Using your spatula, fold one side of the omelet over the fillings to the opposite edge and close it.
- Serve. Carefully slide your cooked omelet out of your skillet and onto a plate. Top it with the remaining cheddar cheese and ham, then serve immediately.
The ham & cheese omelet will be delicious as-is, but sometimes we add a dollop of sour cream or a scoop of red salsa for extra oomph. A quick side of microwave bacon wouldn't hurt, either. Enjoy!
💭 Angela's Tips & Recipe Notes
- For the best results when cooking an omelet, bring your eggs to room temperature before cooking.
- I love using peanut oil in place of butter to make a restaurant-quality omelet!
- Heat the diced ham in your skillet before starting the eggs, if desired, or heat in the microwave briefly to take the chill off.
- Once the eggs are no longer runny as you tip and tilt your pan, they are ready to serve. The eggs will continue to cook from the residual heat after being removed from the skillet.
🥡 Storing & Reheating
Place your completely cooled omelet in an airtight container and store it in the fridge for up to 3-4 days.
Reheating Ham & Cheese Omelet
For best results, place it in a baking dish covered with foil and bake at 350°F (175°C/Gas Mark 4) for 7-10 minutes.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
It's really up to your personal preferences, but I like to use cheddar cheese in mine. Swiss, Gouda, or Monterey Jack would also taste delicious. You can use any cheese that melts well and complements the flavor of the ham and eggs.
You'll want to make sure to use a non-stick pan. Also, add enough butter or oil to coat the surface of your pan before pouring in the beaten eggs.
Omelets are best enjoyed fresh. However, if you'd like to freeze your omelets or make them ahead, I recommend leaving the cheese and ham out. Simply wrap your cooled omelet in plastic wrap and place it in a freezer bag. An omelet will last up to 3 to 6 months in the freezer and you can add toppings before you are ready to eat.
🍳🥚 😋 More Tasty Egg Recipes!
- Baked Eggs - These easy oven-baked eggs are an elegant addition to any breakfast or brunch spread!
- Omelet Roll - This fluffy omelet has the perfect combination of tender, baked eggs, ham, and cheese!
- Sour Cream Scrambled Eggs - The key to the most delicious and fluffy egg is adding sour cream!
- Instant Pot Hard-Boiled Eggs - A practically effortless way to get perfectly cooked hard-boiled eggs every time!
- Baked Denver Omelet - This Denver omelet recipe is hearty, satisfying, and full of savory flavors!
- Ham Egg Cups - These delicious ham egg cups are the bite-sized version of your favorite omelet!
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📖 Recipe Card
Ham & Cheese Omelet
Ingredients
- 3 large eggs (at room temperature)
- ⅛ teaspoon salt (to taste)
- 1 teaspoon butter (or cooking oil - see notes)
- ½ cup cheddar cheese (grated)
- 1 tablespoon milk (or use water - both are optional)
- ½ cup ham (diced or chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium mixing bowl, combine the eggs, salt, optional milk or water (if using), and whisk with a fork.
- Melt the butter in a 9-inch non-stick skillet over medium heat (or use oil, or a combination of oil and butter- *see note). Spread the butter around your pan so that the bottom of the skillet is entirely covered.
- Pour your beaten eggs into the middle of the hot skillet. Lift the handle and tilt the pan so that the egg mixture spreads and covers the bottom of the skillet to the edge.
- As the eggs start to firm up, use a spatula to lift the edges and tilt so that the uncooked eggs fill in underneath. *Be sure to break any bubbles and tilt so uncooked egg can fill them in as well.
- After the gaps have been filled and the edges of the omelet have been rounded out, cook for about 10-15 seconds more. Then, fill with half of the cheddar cheese and ham. Use a spatula to fold one half of the omelet over to the opposite side to close it.
- Carefully slide your cooked omelet out of the pan and onto a plate. Top with the remaining cheese and ham and serve immediately.
Notes
- For the best results when cooking an omelet, bring your eggs to room temperature before cooking.
- I love using peanut oil in place of butter to make a restaurant-quality omelet!
- Heat the diced ham in your skillet before starting the eggs, if desired, or heat in the microwave briefly to take the chill off.
- Once the eggs are no longer runny as you tip and tilt your pan, they are ready to serve. The eggs will continue to cook from the residual heat after being removed from the skillet.
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