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Published November 27, 2019. This post may contain affiliate links. Please read my disclosure policy.
This is how you use all that leftover holiday ham and shredded cheese. You put it into a delicious, easy-to-make omelette recipe.
I’ve spent a good part of my professional chef career making and serving 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. Often 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. That said, you can absolutely add some milk or cream if you’d like to enhance the flavor and 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)
- Boursin Cream
- bell Peppers
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 too hot, but you don’t want it too 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 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 perfect butter!
- 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 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 fold over gently.
Super simple and dang delicious, not-too-mention a great way to use up leftover ham!
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten as soon as it’s done cooking.
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.
How to Store: The omelette can be stored in the refrigerator covered in plastic for up to 2 days. This will not freeze well.
chef notes + tips
- 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 favorite vegetables, proteins, or cheeses.
More Breakfast Recipes
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.