Ham & Cheese Omelette Recipe

Beat eggs

Crack 3 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30 seconds).

Prepare fillings

If ham is not already diced, cut about 1 ounce of cooked ham into small 1/4-inch pieces. Grate or measure 1 ounce of cheddar cheese. Chop 1 teaspoon fresh chives if using.

Heat pan

Place a nonstick 8-10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan to coat the surface. Heat until the butter is foamy but not browned (about 30–45 seconds).

Cook eggs

Pour the beaten eggs into the center of the hot pan. Let eggs sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this gentle movement for about 60–90 seconds until the surface is mostly set but still slightly glossy on top.

Add fillings and fold

Scatter the diced ham evenly over one half of the omelette, then sprinkle the shredded cheddar on top of the ham. Let cook for another 20–30 seconds to warm the fillings and begin to melt the cheese. Using the spatula, lift the opposite edge and fold the empty half over the filled half to form a semicircle. Cook for 15–30 seconds more to finish melting the cheese, keeping the heat low to avoid over-browning.

Finish and plate

Slide the omelette onto a plate, seam-side down. Sprinkle chopped chives over the top if using. Keep warm while you finish the sides if needed.

While the eggs cook (or in a toaster concurrently), toast 2 slices of bread to desired doneness. Spread 2 teaspoons butter over the hot toast and serve alongside the omelette.

Cook hash browns

Heat a separate nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and allow it to shimmer. Add 1 cup frozen hash browns in an even layer (do not overcrowd). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Press down lightly with a spatula and cook without stirring for 4–5 minutes until the underside is deep golden brown.

Flip and finish

Flip sections of the hash browns (or invert onto a plate and slide back into the pan) and cook another 3–4 minutes until crisp and cooked through. Reduce heat if the potatoes brown too quickly. Transfer to a paper-towel-lined plate to drain any excess oil and keep warm.