Ham & Cheese Omelette
This ham & cheese omelette is perfect for breakfast or a light meal. I love that it takes only 15 minutes to make! I bought a 20cm non-stick pan specifically for making single serving omelette like this. Check out the step-by-step photos below.
See Also
Simple trio ingredients namely ham, cheese and egg make up this simple recipe. I did not use any seasonings for the egg (no salt or herbs) because to me, both the ham and the grated cheese is already salty and well-seasoned on their own. In this omelette, one gets to enjoy the natural taste of the egg accentuated by the savoury ham & cheese.
STEP-BY-STEP PHOTOS
First, heat up a 20cm non-stick pan and fry the diced ham in a little bit of oil. When the ham is fragrant, set them aside on a plate.
Without cleaning the pan, melt some butter on medium low heat …
.. swirling the pan so that it is covered with the melted butter.
Now pour the beaten egg onto the pan.
The fun & exciting part (to me) of making the omelette begins here! One has to be quick-handed here.
To “fold the egg”, pull an edge with a spatula to draw the egg from the side to the centre …
… then tilt the pan a little to allow the uncooked egg to flow underneath.
Repeat the egg folding sequence several times, drawing from different edges of the pan.
Do so until the egg is just set (and no longer possible to continue folding the egg) with some raw egg still on top.
Reduce the pan to a low heat. Add grated cheese and all but 1 tbsp cooked ham on one-half of the omelette. Cover with lid for about 1 minute.
When the cheese is fully melted (pictured above), loosen the edges of the omelette with a spatula.
Slide the omelette into a serving plate and fold it in half. Top with the remaining ham. Enjoy!~
Ham & Cheese Omelette Recipe
The melty cheese and savoury ham makes this omelette a satisfying all-day breakfast!
Check out the step-by-step photos on the previous page.
Ingredients:
- 1 tsp olive oil
- 2 eggs beaten
- 50 grams breakfast ham or honey baked ham diced
- 10 grams unsalted butter
- 40 grams grated cheese (mozzarella or cheddar)
Serving suggestions
- salad leaves
- cherry tomatoes
You also need
- 20 cm non-stick pan for making each omelette; see cooking note below
- heat-resistant silicon spatula
Directions:
- Cook the ham. Heat olive oil in a non-stick pan. Briefly stir-fry diced ham in the sizzling oil until fragrant. Set aside on a plate.
- Make one omelette. In the same pan, melt butter on medium low heat and swirl the pan to coat it evenly in the melted butter. Pour the beaten egg into the pan. As the eggs set, pull edges with a spatula to draw the egg from the sides to the centre, letting uncooked egg flow underneath. Do this until the omelette is just set with still some raw egg on top. Reduce the pan to a low heat. Add cheese and all but 1 tbsp cooked ham on one-half of the omelette. Cover with lid for about 1 minute or until the cheese is melted. Remove from the stove. Loosen the edges of the omelette with a spatula.
- Serve. Slide the omelette into a serving plate and fold it in half. Top with the remaining ham. Serve with some salad leaves and cherry tomatoes.
Cooking Note(s)
- You can use a pan slightly smaller or bigger than 20cm (example 18 cm or 22 cm) to make this omelette.
- To serve more, add and fry all the diced ham together at step 1. Then make each omelette (step 2-3) individually & portion out the ham accordingly.