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!
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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.