Ham & Cheese Recipe

Whisk eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy; this will help create a fluffy omelet.

Preheat oven/pan

If using a wood-fired oven, preheat to a moderate temperature suitable for an omelet (about 400–450°F / 200–230°C at the cooking surface). If using a stovetop and oven method, preheat oven to 400°F and place a 10–12 inch ovenproof skillet (cast iron preferred) on medium heat to warm.

Add 1 tablespoon unsalted butter to the skillet and let it melt, swirling to coat the bottom. Keep heat medium-low so butter foams but does not brown before adding eggs.

When butter is foamy and the skillet is evenly warmed, pour the whisked eggs into the pan and let them set at the edges for 15–20 seconds. Using a silicone spatula, gently stir the eggs toward the center for 10–15 seconds to form small curds, then tilt the pan to let uncooked egg flow to the edges. Do not over-stir; you want a tender, slightly custardy base because the omelet will finish quickly in the oven.

Cook potatoes and vegetables

While warming the pan for the eggs, heat a separate 10-inch skillet over medium heat and add 1 tablespoon olive oil. Add the small-dice peeled russet potato (about 1 cup). Cook, stirring occasionally, until potatoes begin to brown and soften, about 6–8 minutes. Add 1/2 cup diced yellow onion and 1/2 cup diced red bell pepper; continue to cook 4–5 minutes until vegetables are translucent and potatoes are tender. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon smoked paprika if using. If using the same pan as eggs and there is not room to cook separately, cook potatoes and vegetables first, remove to a bowl, then proceed with eggs in the warmed pan.

Add ham

Add 4 ounces chopped country ham to the vegetables in the skillet during the last 1–2 minutes of cooking to warm and render a bit of fat. Stir to combine and make sure ham is heated through and vegetables are evenly mixed. Taste and adjust seasoning—country ham can be salty, so use extra salt sparingly.

If you cooked the fillings in a separate skillet, transfer them to a plate and keep warm while you finish the eggs. If the omelet base is partially set in the ovenproof pan, arrange the warm filling over one half of the egg surface just before finishing in the oven.

Assemble omelet

Evenly distribute the warm ham and vegetable mixture over one half of the partially set eggs in the skillet. Sprinkle 3 ounces shredded white cheddar evenly over the filling. Fold the empty half of the eggs over the filling using a spatula, or leave open-faced if you prefer. Sprinkle packed arugula (about 1 cup) on top of the folded omelet or tuck it inside for a peppery bite; arugula will wilt slightly from the residual heat.

Finish in wood oven or conventional oven

Transfer the skillet to the wood-fired oven cooking surface or the preheated 400°F oven. Bake 4–6 minutes until the eggs are set through and the cheddar is melted. Watch closely because wood-oven heat can vary; the goal is a fully set, fluffy interior without overbrowning.

If you prefer a slightly browned top, switch to the broiler for 30–60 seconds at the end, watching carefully to prevent burning.

Rest and finish

Remove the skillet from the oven and let the omelet rest 1 minute. Sprinkle 1 tablespoon chopped fresh chives over the top and add hot sauce or a lemon wedge to taste if desired.

Using a spatula, slide the omelet onto a warmed plate. Serve immediately while hot and fluffy.