Ham & Cheese Omelet Recipe

Prepare shallots

Peel and slice shallot very thinly into rings or half-rings so they crisp evenly.

Heat the oil in a small saucepan or skillet over medium-high heat until it reaches 325–350°F (hot but not smoking). To test, drop one small slice in; it should bubble steadily.

Working in a single layer or in small batches, fry the shallot slices 1–2 minutes until golden brown and crisp. Stir or move them constantly to prevent burning.

Using a slotted spoon, transfer fried shallots to a paper towel-lined plate, sprinkle with 1/8 tsp salt, and set aside to drain and crisp further. Reserve oil for another use or discard when cool.

In a small bowl mix cornstarch with 1 tsp cold water to make a slurry; set aside.

In a small saucepan over low heat, warm the white wine (or chicken broth) until just simmering.

Reduce heat to very low. Add the shredded white cheddar and optional gruyere a handful at a time, stirring constantly and allowing each addition to melt before adding more to prevent clumping.

When cheese is mostly melted and smooth, whisk in the cornstarch slurry, Dijon mustard, and lemon juice. Continue stirring over very low heat until slightly thickened and silky, about 1–2 minutes. Do not allow to boil.

Taste and adjust seasoning with salt and pepper. Keep fondue warm over lowest heat or transfer to a small warm bowl; if it thickens too much, stir in 1 tsp warm water or broth to loosen.

Crack 3 eggs into a bowl. Add 1 tablespoon whole milk, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds).

Heat an 8-inch nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan; allow butter to foam but not brown.

Pour the beaten eggs into the skillet. Let eggs set for about 10–15 seconds, then with a silicone spatula push the partially set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until the top is mostly set but still slightly glossy (about 45–60 seconds total).

Evenly scatter the chopped shaved ham, 1/4 cup sharp cheddar, and 1/4 cup gruyere over one half of the omelet.

Using the spatula, fold the empty half of the omelet over the filled half to form a semicircle. Let cook 20–30 seconds more to allow cheese to melt through but keep the interior tender.

Carefully slide the omelet onto a warm plate, seam side down.

Spoon 2–3 tablespoons of warm white cheddar fondue over the top of the omelet, allowing some to drizzle down the sides.

Sprinkle a generous pinch (about 1–2 tsp) of crispy shallots over the fondue for crunch.

Garnish with 1 tsp finely chopped fresh chives if using.

Serve immediately with either 1 cup mixed greens tossed lightly with 1 tablespoon vinaigrette or with 3/4 cup warm breakfast potatoes on the side.