Omlettes Recipe

Dice and measure

Dice the cooked ham into roughly 1/4-inch pieces (about 3 oz). Finely dice the yellow onion and the red bell pepper so pieces are small and will cook quickly. Measure and shred the cheddar cheese if not pre-shredded.

Crack the eggs into a medium bowl, add 2 tablespoons milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy.

Heat a 8-10 inch nonstick or well-seasoned skillet over medium heat. Add 1 teaspoon olive oil and let it warm until shimmering but not smoking.

Add the diced onion and red pepper to the pan. Sauté, stirring occasionally, for 3–4 minutes until softened and the edges begin to brown.

Add the diced ham to the pan and cook 1–2 minutes more until heated through and any ham edges take on a little color. Transfer the filling to a small bowl and set aside. Wipe the pan with a paper towel if there is excess fat.

Return the skillet to medium-low heat and add 1 tablespoon unsalted butter. Swirl the pan to coat and let the butter foam but not brown.

Pour the whisked eggs into the pan. Let sit untouched for about 20–30 seconds until edges begin to set. Using a spatula, gently push the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Repeat until the omelette is mostly set but the surface is still slightly glossy (about 45–60 seconds more).

Evenly sprinkle the ham, onion and red pepper mixture over one half of the omelette. Add the 1/2 cup shredded cheddar cheese on top of the filling.

Using a spatula, carefully fold the empty half of the omelette over the filling. Let cook for another 30–60 seconds to melt the cheese and finish setting the eggs. If you prefer the inside more cooked, cover the pan with a lid for 30–45 seconds.

Slide the omelette onto a plate, fold or tilt as desired, and garnish with chopped chives or parsley if using. Serve immediately.