Ham & Cheese Omelet Recipe

Par-cook potatoes

Place the diced potato in a bowl of cold water and soak 5 minutes to remove excess starch. Drain and pat dry with a towel.

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat until shimmering. Add the diced potato in a single layer, sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and cook without stirring for 4–5 minutes to get a golden crust. Stir and continue to cook until potatoes are tender and browned, about 6–8 minutes total. Transfer potatoes to a plate and keep warm.

In the same skillet, add the diced onion and diced bell pepper. Sauté over medium heat with a pinch of salt until softened and slightly caramelized, about 4–5 minutes. Add the diced country ham and cook another 1–2 minutes to heat through and render some fat. Combine the cooked potatoes back into the skillet with the ham and vegetables, toss to combine, then transfer the filling mixture to a bowl and set aside.

Crack the 4 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the eggs are pale and slightly frothy, about 20–30 seconds. This will create a fluffier, country-style texture.

Heat a clean 8–10 inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Swirl to coat the pan and let the butter foam but not brown.

Pour the beaten eggs into the skillet and let sit undisturbed for 10–15 seconds until edges just begin to set. Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this motion for 30–45 seconds until the top is mostly set but still slightly glossy.

Evenly distribute the ham, potato and vegetable filling over one half of the omelet. Sprinkle the shredded cheddar cheese over the filling. Let cook 20–30 seconds so the cheese begins to melt and the interior finishes setting.

Using a spatula, carefully fold the empty half of the omelet over the filled half to create a semicircle. Cook another 30 seconds to 1 minute to finish cooking through (reduce heat if browning too quickly). Slide the omelet onto a plate seam-side down.

Top the omelet with the fresh arugula (arrange on top or to the side). Season arugula with a small pinch of salt and a drizzle of olive oil if desired (optional).

Serve immediately with your choice of side: toasted country bread, mixed greens, or hash browns. If serving bread, toast one slice and butter lightly. If serving hash browns, reheat or cook 1/2 cup until crisp, then plate alongside the omelet.

Enjoy warm. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid overcooking the eggs.