Ham Omelette Recipe

Beat eggs and season

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk briskly until the mixture is homogenous and slightly frothy (about 20–30 seconds). Set aside.

Prepare filling

Heat a nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Add the 2 tablespoons finely diced yellow onion and sauté for 1–2 minutes until softened and translucent. Add the 3 oz diced cooked ham and cook 1–2 minutes more just to warm and lightly caramelize edges. Reduce heat to low and spread the filling evenly across the pan. Remove pan from heat while you cook the eggs (so the eggs won’t overcook).

Add cheese and herbs

Sprinkle 1 ounce shredded cheddar cheese evenly over the warmed ham and onions and scatter the optional 1 teaspoon chopped fresh chives on top. Set aside.

Cook eggs

Wipe the skillet clean if heavily browned, then return it to medium-low heat and add 1 teaspoon olive oil or butter, swirling to coat. Pour the beaten egg mixture into the skillet and let it sit, undisturbed, for about 15–20 seconds until the edges begin to set. Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat this for about 45–60 seconds until the top is mostly set but still slightly glossy.

Add filling and finish

Tilt the pan so the eggs form an even circle. Spoon the warm ham, onion, and cheese mixture onto one half of the omelette. Using the spatula, carefully fold the other half of the omelette over the filling to form a half-moon. Let cook for 20–30 seconds more to melt the cheese and finish setting the eggs (reduce heat to low if necessary).

Serve

Slide the omelette onto a warm plate. Garnish with additional chives if desired and serve immediately with optional hot sauce or ketchup (about 1 teaspoon).