Tasty ham cheese omelette

This ham and cheese omelet is just the thing for a tasty, protein-packed start to your morning. You’ll have it ready to eat in under 10 minutes. It’s super simple, even if you’re just getting started in the kitchen.

I whip up this omelet almost every Sunday. It started as a quick fix and turned into a fun family tradition. Now my kids can’t wait for it each week!

Irresistible Ingredients

• 15 ml chopped fresh chives: adds a pop of color and just the right hint of flavor
• 30 ml shredded cheddar cheese: go for sharp cheddar if you want a bolder taste
• 30 ml chopped ham: try artisan ham for even more flavor
• 15 ml butter: pick unsalted so you can control the salt
• 5 fresh eggs: using really fresh eggs makes it taste better and the texture’s smoother

Easy Step-by-Step Instructions

Fold and Finish Up:

Grab a big spatula and fold the plain side over your filling. Let it cook a couple more minutes so the cheese melts and you get the perfect texture. Once it’s as you like it, slide it onto a warm plate.

Add Your Toppings:

Once the edges of the omelet are almost set and the middle is still a little soft, sprinkle your ham, cheese, and chives across half. Don’t go overboard so it’s easy to fold later.

Start Cooking:

Melt your butter in a nonstick 9-inch skillet on medium heat. Pour in your beaten eggs. Let them sit for a couple of minutes and gently run a spatula around the bottom to keep it all even and pillowy.

Prep Your Eggs:

Crack your eggs into a bowl and whisk until they’re fully blended and a bit foamy. Add salt and pepper how you like it. Using a hand whisk will help you get lots of air in for fluffiness.

Picking your cheese makes a big difference here. I used to reach for basic cheddar, but after trying some fancy aged Gruyère in France, there’s no turning back. The way it melts gives you these dreamy cheese pulls inside your omelet. It’s a real treat.

Keeping It Fresh

Honestly, omelets taste best straight from the pan, but you can stash leftovers in a sealed container in the fridge for up to a day. Skip the microwave if you can (it makes the eggs rubbery). Warm it back up gently in a skillet on low with a splash of water and a lid to get it steamy and soft again.

Tasty Twists

This ham and cheese omelet is just the beginning. Try crispy bacon or smoked salmon for a fancier vibe. You can swap the cheese for things like mozzarella, goat cheese, or comté. Switch up the fresh herbs with things like parsley, basil, or tarragon—whatever you’re in the mood for or what’s in season. It’s easy to make it your own.

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Awesome Sides

This omelet goes great with some sourdough toast—lightly browned and topped with butter for that perfect crunch. Toss together a quick salad with lemon vinaigrette for a fresh bite. Feeling fancy? Add some homemade apple compote or a few slices of avocado for a full-on brunch.

Frequently Asked Questions

→ How do I stop my omelette from sticking?

Make sure your skillet is non-stick and heat the butter properly before adding the eggs to keep it from sticking.

→ Can I swap cheddar for another cheese?

Sure! Try gruyere, emmental, or even blue cheese if you're feeling bold. Choose what you love.

→ How can I make the omelette fluffier?

Adding a little milk or water before beating the eggs gives it a softer, lighter texture. Give it a go!

→ Can I include other ingredients?

Absolutely! Toss in veggies like peppers or mushrooms or fresh herbs for extra flavor. Be creative!

→ How long should I cook the omelette?

Just 2 or 3 minutes for set edges and a soft middle. Then add your filling and fold it up to finish.