Ham & Cheese Omelette Recipe

Whisk eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 30–45 seconds). The froth helps create a fluffy omelette.

Preheat pan

Place a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and allow it to melt and foam but not brown. Swirl to coat the pan evenly.

Prepare filling

While the pan warms, dice cooked ham to small cubes (about 1/4 inch) to measure 3/4 cup. Grate 1/2 cup cheddar cheese and chop 1 tablespoon chives if using. Keep fillings ready at the stove.

Cook ham briefly (optional)

If you prefer warmed or slightly browned ham, push the melted butter to one side of the pan, add the diced ham and sauté for 30–60 seconds until warmed and lightly browned. Then push ham to the side or remove briefly; there should still be butter in the pan for the eggs.

Cook eggs

Pour the whisked eggs into the hot, butter-coated pan. Immediately reduce heat to low. Using a heatproof spatula, gently stir the eggs from the edges toward the center for the first 10–15 seconds to distribute heat, then stop stirring and let eggs set for about 30–45 seconds until the edges are set but the center remains slightly runny.

Add filling and finish

Evenly scatter the diced ham and grated cheddar over one half of the omelette. If you removed the browned ham earlier, return it now. Cover the pan with a lid for 30–60 seconds to help the cheese melt and the top to finish setting without overcooking. Alternatively, tilt the pan and spoon a little melted butter over the top to encourage even cooking.

Fold and rest

When the cheese is melted and the omelette is mostly set but still moist, use a spatula to fold the empty half over the filled half. Slide the omelette onto a plate seam-side down and let it rest 30 seconds to finish cooking and settle. Sprinkle chopped chives on top if using.

Preheat skillet

While the eggs are cooking (or you can cook hash browns first), heat a separate 8–10 inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and let it warm until shimmering.

Form and cook

Place 2 cups of thawed and well-drained shredded hash browns in a bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer the shredded potatoes to the hot skillet and press down firmly with a spatula to form a flat disc approximately the size of the skillet (a 'flat'). Cook undisturbed for 4–5 minutes until the bottom is golden-brown and crisp.

Flip and finish

Carefully flip the hash brown flat (use a plate to assist flipping if needed) and cook the other side for 3–4 minutes until crisp and cooked through. If the exterior browns too quickly before the center cooks, reduce heat to medium-low and cover for 1–2 minutes to finish cooking.

Serve

Transfer the cooked hash brown flat to the plate alongside the folded omelette. Cut into portions if desired.

Garnish the omelette with additional chives or parsley and serve the hash brown flat with ketchup or hot sauce on the side to taste.