Ham And Cheese Omelet Recipe

Prepare all ingredients: dice Chisesi ham into small pieces, cook bacon until crisp and crumble, shred cheddar if not pre-shredded. Peel and dice the potato into 1/2-inch cubes. Chop the onion.

If serving grits instead of potatoes, measure grits and liquid and have butter and salt nearby.

Cook potatoes

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and let heat until shimmering. Add diced potatoes in an even layer and let cook, undisturbed, 4–5 minutes to brown. Stir in chopped onion, season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon smoked paprika. Continue to cook, stirring every 2–3 minutes, until potatoes are tender and browned, about 8–10 minutes total. Keep warm on lowest heat or transfer to a low oven (200°F/95°C) while you make the omelet.

Make grits (if chosen)

Bring 1 cup water or milk and 1/4 teaspoon salt to a boil in a small saucepan. Stir in 1/2 cup quick-cooking grits, reduce heat to low and cook, stirring frequently, until thickened, about 3–5 minutes. Remove from heat and stir in 1 tablespoon butter. Keep covered and warm.

Toast 2 slices of white or wheat bread to desired doneness. Spread 1 tablespoon butter on the warm toast and set aside.

Crack 3 large eggs into a mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk briskly until fully combined and slightly frothy.

Heat a nonstick 8- or 10-inch skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the pan as it melts. When butter is foamy but not browned, pour the beaten eggs into the skillet and tilt to distribute evenly.

Allow eggs to set undisturbed 20–30 seconds, then use a spatula to gently push the cooked edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue until omelet is mostly set but slightly moist on top, about 1–2 minutes.

Evenly scatter the diced Chisesi ham, crumbled bacon and shredded cheddar over one half of the omelet. Let cook 30–45 seconds more to warm the fillings and melt the cheese.

Use a spatula to fold the empty half of the omelet over the filled half. Slide the omelet onto a plate, seam-side down. If the omelet needs a little more time, cover the pan briefly for 15–20 seconds before folding.

Taste and adjust seasoning if desired. Serve the omelet with buttered toast and either the breakfast potatoes or grits on the side.