Ham & Cheese Omelette Recipe

Prepare eggs

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Add minced chives if using. Whisk vigorously until mixture is uniform, slightly frothy and pale, about 20-30 seconds. This incorporates air for a tender omelette.

Prepare filling

Dice 3 oz of cooked ham into small, roughly 1/4-inch pieces. Shred 1 oz cheddar and 1/2 oz Swiss or Gruyère if using. Measure and set fillings close to the stove so they are ready when the omelette is nearly set.

Optional — warm the ham: If you prefer the ham warm and slightly caramelized, heat a small nonstick skillet over medium heat, add a tiny pat of butter (about 1/2 teaspoon) and sauté the diced ham for 1-2 minutes until edges are lightly browned. Transfer to a plate and keep warm.

Preheat pan

Place a 8-9 inch nonstick skillet over medium-low to medium heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon neutral oil (the oil raises the butter's smoke point). Allow butter to melt and foam but not brown, about 30-45 seconds.

Cook eggs

Pour the whisked eggs into the hot pan and immediately stir gently with a spatula in small, circular motions for the first 10-15 seconds to distribute heat and create small curds. Stop stirring and tilt the pan occasionally to let uncooked egg run to the edges. Maintain medium-low heat so the eggs set slowly and remain tender, about 1-2 minutes depending on stove. The top should still be slightly glossy but not runny.

Add filling

When the eggs are mostly set but the surface still has a thin glossy layer, evenly distribute the diced ham across one half of the omelette and sprinkle the shredded cheddar (and Swiss/Gruyère if using) on top of the ham. Use about 1 ounce cheddar and 1/2 ounce Swiss as measured.

Fold and finish

Using a spatula, gently lift the opposite edge of the omelette and fold it over the filling to form a half-moon. Let the folded omelette cook for another 20-30 seconds to allow the cheese to begin melting. If you prefer the cheese fully melted, cover the pan with a lid for 30-45 seconds off heat or reduce heat to low and steam for 20-30 seconds. Avoid overcooking; the interior should remain creamy.

Serve

Slide the omelette onto a warm plate. Garnish with chopped parsley or extra chives and a dash of hot sauce or ketchup if desired. Serve immediately.