An easy ham & cheese omelet is the perfect simple and satisfying breakfast to get your day started off right! Of course, a cheesy omelet is always delicious, but when stuffed with salty ham it gets even better! Try your hand at making this 3-egg ham & cheese omelet recipe and see just how easy it really is!
Easy Ham & Cheese Omelet
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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🥘 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 (*see note).
- Salt - ⅛ teaspoon to taste.
- Butter - 1 tablespoon of butter or cooking oil (*see note).
- Cheddar Cheese - ½ a cup, grated.
- Milk (optional) - 1 tablespoon of milk or water.
- Ham - ½ cup of diced or chopped ham.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
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.
- Whisk. In a medium mixing bowl, combine 3 large eggs, ⅛ teaspoon salt, 1 tablespoon 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 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 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 cheddar cheese and the ½ cup 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!
- 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: In an airtight container your omelet leftovers will last in the fridge for 3-4 days.
- Reheating: For best results, place it in a baking dish covered with foil and bake at 350°F (175°C) for 7-10 minutes.
🍳 More Easy Egg Recipes!
- Baked Eggs
- Omelet Roll
- Sour Cream Scrambled Eggs
- Instant Pot Hard Boiled Eggs
- Baked Denver Omelet
- Ham Egg Cups
📋 Recipe
Ham & Cheese Omelet
Ingredients
Instructions
- In a medium mixing bowl, combine the eggs, salt, optional milk or water (if using), and whisk with a fork.3 large eggs, ⅛ teaspoon salt, 1 tablespoon milk
- 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.1 teaspoon butter
- 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.½ cup cheddar cheese, ½ cup ham
- Carefully slide your cooked omelet out of the pan and onto a plate. Top with the remaining cheese and ham and serve immediately.
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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