Ham & Cheese Omelet Recipe
Black Forest Ham, White Cheddar Cheese, Fines Herbes, Georgia Lettuce, Toast
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Ingredients
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Egg Mixture
Filling
Salad & Toast
Method
Egg Mixture
- 1
Beat eggs
Crack 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon chopped fines herbes. Whisk vigorously until mixture is uniform and slightly frothy (about 30–45 seconds). Set aside.
Filling
- 2
Prepare ham and cheese
Shred 1 ounce white cheddar and dice or thinly slice 3 ounces Black Forest ham. Keep nearby so you can add them quickly when the eggs are nearly set.
- 3
Cook omelet
Heat a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl until melted and foamy but not browned. Pour the beaten egg mixture into the skillet and let it sit undisturbed for 10–15 seconds to begin setting. Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle motion for about 1–2 minutes until the eggs are mostly set but still slightly moist on top.
- 4
Add filling and fold
Evenly distribute the diced ham over one half of the omelet, then sprinkle the shredded white cheddar over the same half. Let it cook for another 20–30 seconds until the cheese begins to melt. Use a spatula to fold the empty half of the omelet over the filled half. Cook for an additional 10–15 seconds to finish melting the cheese and to warm the ham through. Slide the omelet onto a plate seam-side down.
Salad & Toast
- 5
Dress lettuce
Toss 1 cup Georgia lettuce leaves with 1 teaspoon lemon juice or white wine vinegar, 1 teaspoon extra-virgin olive oil, and 1/4 teaspoon salt. Toss gently to coat.
- 6
Toast and serve
Toast 1 slice of bread to your liking and butter if desired. Plate the omelet with the dressed lettuce on the side and the toast. Optionally garnish the omelet with a small sprinkle of extra fines herbes. Serve immediately.