Ham And Cheese Recipe

Beat eggs

Crack 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick skillet (8–10 inch) over medium heat. Add 1 tablespoon unsalted butter and let it melt until it foams and the foam subsides but the butter does not brown (about 30–45 seconds). Swirl to coat the pan evenly.

Cook eggs

Pour the beaten eggs into the hot skillet. Let them sit undisturbed for 6–8 seconds until the edges begin to set. Using a heatproof spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat until the top is still slightly moist but the bottom is set, about 45–60 seconds more.

Add ham and cheese

When the eggs are mostly set with a slightly soft surface, sprinkle 3 oz diced ham evenly over one half of the omelette. Top the ham with 1/2 cup shredded cheddar and 1/4 cup shredded or sliced Swiss. Sprinkle 1 tablespoon chopped chives over the cheese if using.

Fold and finish

Carefully lift the empty half of the omelette and fold it over the filled half to create a semicircle. Reduce heat to low and let the omelette cook for another 30–60 seconds, or until the cheese has melted and the eggs are cooked through but still tender. If you prefer a slightly browned exterior, increase heat to medium for the last 10–15 seconds while watching closely.

Plate and rest

Slide the omelette onto a warm plate. Let it rest 30 seconds to finish setting, then optionally garnish with a few extra chopped chives and a grind of black pepper.

Serve the ham and cheese omelette immediately with either: a short stack of pancakes (2), a cup of soup, a side salad, or two other side options as preferred (toast, hash browns, fruit, or breakfast potatoes).