This is how you use up all that leftover holiday ham and shredded cheese, you put it into a delicious easy to make omelette recipe.
I’ve spent a portion of my professional chef career making and serving up omelettes at brunches. Everyone in the biz has worked this station before. While I was annoyed back then, I certainly learned this classic French technique to perfection, so now it’s your turn and you won’t believe just how easy it is.
WHAT IS IT?
An omelette is simply eggs with salt and pepper whisked together until combined and then cooked in some butter in a nonstick skillet. You then fold it over and it becomes long and narrow in shape that is smooth on top and has a few layers of cooked eggs in the middle.
- CHEF NOTE: Often times they are cooked with meat, cheese and vegetables.
DO YOU NEED TO ADD MILK
In a classic recipe, there is no need to add any milk or cream, it is plainly whisked eggs. With that being said, you can absolutely add some milk or cream if you’d like to enhance the flavor and to extend the amount of your recipe.
There are so many different takes on this classic dish, just go to your local breakfast joint or diner to see all the variations. However, below are my favorite ingredients to add in addition to an egg, salt and pepper omelet.
- Cheese (seriously any kind)
- bell Peppers
CHEF TIP: Do not limit yourself to this list, once you perfect the technique of making it, feel free to add in your favorites!
HOW TO MAKE AN OMELETTE
Making this recipe is more about watching it in the pan than it is about the prep or anything else. You don’t want the pan to hot, but you don’t want it to cold either. Here’s how you make it:
- Start by whisking together some eggs, salt and pepper, with a fork or whisk, until they are completely combined. The yolks and whites should be emulsified together.
- Next, simply add in your small diced leftover ham and give it a quick mix together. Set aside.
- Add some unsalted butter to a non-stick pan (aff link: This is the one I used) over low heat until it has melted. You may notice a few bubbles from the butter which is perfect!
- Pour in your eggs and then immediately grab the handle with one hand and begin to move it back and forth while whisking the egg mixture with your other hand using either a fork or a rubber spatula. Honestly, it’s a lot like stir-frying.
- You’ll notice that the eggs will form a cooked bottom layer while the top part is a little soft and undercooked. THIS IS PERFECT, STOP MIXING! You do not want to break that that bottom cooked layer.
- Sprinkle your cheddar cheese all over the top of the eggs.
7. Starting from the top of the pan while tilting it down scrape under the bottom cooked layer and begin to gently fold over the
Super simple and dang delicious, not-too-mention a great way to use up leftover ham!
If you’re looking for some more great breakfast recipes, then check out some of these favorites:
HOW TO REHEAT: To reheat these simply add your desired portion to a pan, cover it with foil and heat it up in the oven at 350° for 4-6 minutes or until hot. In addition, you can heat them in the microwave
STORING AND FREEZING: The omelette can be stored in the refrigerator covered in plastic for up to 2 days. This will not freeze well.
*If you had a chance to make these then please definitely be sure to leave me a comment below and a rating.*
How to Make an Omelette with Ham and Cheese
- 4 large eggs
- ¼ cup of small diced cooked ham
- 2 teaspoons unsalted butter
- ¼ cup shredded cheddar cheese
- sea salt and cracked pepper to taste
- In a medium sized bowl whisk together the eggs, salt and pepper until completely combined. The yolks should be emulsified with the whites.
- Next add in the ham and give it a quick mix.
- Add some butter to a non-stick skillet over low heat until melted.
- Pour in the egg mixture and move the pan back and forth with 1 hand while constantly mixing the eggs with your other hand using a fork or spatula.
- Cook it until a bottom layer of cooked eggs is formed and it is soft and slightly undercooked on top.
- Sprinkle on the cheese.
- Tilt the pan and gently fold the omelette over creating rolled up layers of cheesy eggs.
- Garnish with optional chopped parsley and chives.
- You have to use a non-stick skillet to make this recipe and preferably it should be 10”.
- Do not limit yourself to the ham and cheese, once you perfect the technique of making it, feel free to add in your favorites vegetables, proteins or cheeses.
- HOW TO REHEAT: To reheat these simply add your desired portion to a pan, cover it with foil and heat it up in the oven at 350° for 4-6 minutes or until hot. In addition, you can heat them in the microwave
- STORING AND FREEZING: The omelette can be stored in the refrigerator covered in plastic for up to 2 days. This will not freeze well.