Ham and Cheese Omelette

Dec 27, 2024
by Derick Strosin
- 4.6 / 5 ( 11 Ratings)
7 Likes

PREP TIME

10 mins
COOK TIME

10 mins
TOTAL TIME

20 mins
SERVING

1 People
VIEWS

34

Elevate your breakfast game with this classic Ham and Cheese Omelette! Crispy ham, melted cheddar, and fresh chives combine for a truly satisfying start to your day. A simple dish, transformed with a touch of culinary finesse.

Ingridients

Adjust Servings

2 teaspoons vegetable oil

4 slices deli ham, chopped into small pieces

2 large eggs

2 teaspoons chopped fresh chives, divided

0.25 teaspoon salt

Freshly ground black pepper to taste

0.25 cup shredded Cheddar cheese

Nutrition

Carbohydrate

6 g
Cholesterol

427 mg
Fiber

2 g
Protein

38 g
Saturated Fat

15 g
Sodium

2380 mg
Sugar

1 g
Fat

39 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

1 mins

Heat vegetable oil in a skillet over medium heat. (1 minute)

02

Step

7 mins

Add chopped ham to the skillet and cook until browned and crispy, stirring frequently. (7 minutes)

03

Step

0 mins

In a small bowl, beat eggs with 1 teaspoon of fresh chives, salt, and pepper.

04

Step

0 mins

Pour egg mixture into the skillet. Let cook for 30 seconds to allow the bottom to set slightly.

05

Step

0 mins

Lift the edges of the omelette so that uncooked egg flows underneath, ensuring even cooking. Tilt and shake the skillet to distribute the uncooked egg.

06

Step

0 mins

Sprinkle shredded Cheddar cheese evenly over the top of the omelette. Fold the omelette in half, gently pressing to seal.

07

Step

1 hrs

Flip the omelette and continue cooking until the egg is fully set and the cheese is melted and gooey. (30 seconds - 1 minute)

08

Step

0 mins

Carefully slide the omelette onto a plate and garnish with the remaining 1 teaspoon of fresh chives. Serve immediately and enjoy!

For a richer flavor, consider using butter instead of vegetable oil.
Experiment with different cheeses such as Gruyere or Monterey Jack.
Add sautéed vegetables like mushrooms or bell peppers for extra nutrients and flavor.

Derick Strosin

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