Ham & Cheese Omelet Recipe
3 egg omelet with smoked ham and cheddar cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelet base
Fillings
To serve (optional)
Method
Omelet base
Beat eggs
Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy, about 20–30 seconds.
Fillings
Prepare pan and ham
Heat a nonstick 8-10 inch skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Once the butter foams and begins to subside (about 30–45 seconds), add the 3 oz diced smoked ham. Sauté the ham for 1–2 minutes until warmed and edges are lightly browned. Push the ham to one side of the pan or remove briefly to a plate; keep pan over medium-low heat.
Cook eggs
Reduce heat to medium-low. Pour the beaten egg mixture into the skillet and let it sit undisturbed for 10–15 seconds so the edges begin to set. Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan until the top is mostly set but still slightly moist, about 60–90 seconds total.
Add fillings and fold
Spread the sautéed ham (or place the reserved ham) evenly over half of the omelet. Sprinkle 1 ounce shredded sharp cheddar cheese over the ham. Let the omelet cook 20–30 more seconds so the cheese softens. Carefully lift the empty half of the omelet and fold it over the filling using the spatula. Press gently and cook 10–20 seconds to complete melting the cheese and finish cooking without overbrowning.