Ham & Cheese Omelette Recipe

Grate/shred the cheeses and dice the ham into small 1/4-inch cubes if not pre-diced. Chop chives finely if using.

Crack the eggs into a medium bowl. Add the milk, salt and pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 20–30 seconds).

Heat a nonstick skillet over medium heat. Add the diced ham and warm for 1–2 minutes, stirring, until the edges are lightly golden and warmed through. Remove the ham from the pan and set aside on a plate.

Reduce heat to medium-low. Add the butter to the same skillet and let it melt, tilting the pan to coat the surface.

Pour the beaten eggs into the pan and let them sit undisturbed for 10–15 seconds until the edges 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 every 10–15 seconds until the top is mostly set but still slightly glossy (about 1–2 minutes).

Sprinkle the warmed ham evenly over one half of the omelette, then add the shredded cheddar and Swiss cheeses on top of the ham. If using, sprinkle the chopped chives over the cheese.

Using the spatula, carefully fold the empty half of the omelette over the filling to create a half-moon. Press gently to seal and let cook for 20–30 seconds more to melt the cheese and finish cooking the center.

Slide the omelette onto a plate. If desired, season with a small pinch of extra salt and pepper.

Serve immediately with mixed greens and a dash of hot sauce or ketchup if desired.