Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Ham and cheese omelette Recipe
I’ve up to date the way in which I make omelettes. This “scrambled egg” method is less complicated and yields a greater outcome with out having to fret about uncooked egg within the center. Immediately’s omelette recipe is stuffed with ham and cheese. Sauté your ham first!
I used to prepare dinner omelettes utilizing the approach whereby you raise the sting then tilt the pan to permit the uncooked egg to run beneath. Whereas that methodology works advantageous, it does generally tend for the danger of uncooked egg within the center until you’re taking the omelette to barely golden on the floor. Whereas completely acceptable to me and in day-after-day diners, it is a no-go zone within the high-end culinary world. The floor of omelettes mustn’t also have a trace of golden color and the floor needs to be swirl-free. Like this:
That’s a French omelette, by the way in which. It’s often folded in 3, like above, or formed like an almond relatively than half moon. The within is a bit more fluffy than creamy like mine, and there is a bit more approach behind it. In order for you it, ask me for it! Possibly I ought to get our French Chef JB to show you the best way to make it – would you want that? 🙂
As for as we speak’s omelette, it’s a homestyle one and rather more rustic wanting. However nonetheless nearly as good as you’ll get at any respectable breakfast bistro round city!
All it’s essential to make the omelette itself is eggs, a pinch of salt and butter or oil for cooking. On the matter of cream or milk – see under!
Do you add cream, milk or water to omelettes? A splash of cream (or milk) is alleged to make omelettes just a little creamier. However in all honesty, the cooking approach makes rather more of a distinction. Nobody will ever know in case you do or don’t embody cream. Whereas everyone will know in case your omelette is dry and rubbery!!
For me personally, I can’t break the behavior so I add cream if I’ve it, and milk if I don’t.
A be aware on salt – Eggs, bizarrely, can solely take the smallest quantity of salt. Even 1/8 teaspoon of salt for 3 eggs makes it too salty – even with out ham and cheese. For my egg sandwiches filling, I solely use 1/8 teaspoon salt throughout 6 complete eggs! So for a 3 egg omelette, you solely want a pinch of salt.
Butter vs oil – Butter wins each time for flavour! Oil works advantageous and you may get away with utilizing much less. But it surely doesn’t add to flavour until you employ a very good additional virgin olive oil.
Ham and cheese for omelette
Immediately’s omelette is filled with ham and cheese. For comfort, I used pre-chopped ham (I like that they’re a bit meatier than utilizing sliced ham). In the event you use sliced ham, simply chop it into batons or tear into strips.
As for the cheese, I all the time shred my very own as a result of it melts simpler than store-bought shredded which is coated with anti-caking brokers. Retailer-bought can also be minimize thicker which suggests it takes longer to soften in omelettes.
Use a flavoured melting cheese, like colby (I exploit this), gruyere, tasty, cheddar, Monterey Jack. Mozzarella melts nice however doesn’t have as a lot flavour so that you may wish to add a sprinkle of parmesan or pinch of salt on the cheese itself.
I’m shameless – I’ll put just about something in an omelette. Listed here are some recommendations – apparent and fewer apparent!
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Garlic mushrooms – see Mushroom Omelette recipe
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Prosciutto asparagus (within the egg white omelette) – glorious low calorie filling possibility
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Grilled marinated greens or antipasto sort issues (leftovers from Wednesday’s Antipasto Chickpea Salad!) – chopped
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Pizza toppings – pepperoni/salami, capsicum/bell peppers, onion, cheese
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Leftover quesadilla fillings
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Dinner leftovers – like spaghetti bolognese (I’d add cheese), meatballs (chop them). Ok for jaffles, ok for omelettes! Even stir fries will work – Chinese language omelettes are an actual factor!
No matter dimension pan you employ, make sure it has a good non-stick coating. Eggs are the world’s greatest pure meals glue!
Pan dimension – The thickness of your omelette will likely be decided by the scale of your omelette pan. I exploit a 24cm / 9 1/2″ Tefal non-stick pan measured from rim to rim, and that is the scale measure the pan is offered as. It has a curved edge, so the flat base of this pan measures 18cm / 7 1/4″ in diameter. That is the scale the omelette comes out.
A smaller omelette pan will make a thicker omelette that may take just a little longer to prepare dinner by means of. A bigger pan will make a thinner omelette. The opposite factor with a bigger omelette is that it may be just a little trickier to fold in half, however nothing just a little confidence and fast flick of the wrist can handle!
I all the time sauté the ham first, not solely to present it just a little flavour but in addition as a result of the nice and cozy ham helps the cheese soften quicker so that you don’t have to fret about over-cooking the omelette to get oozy cheese. No person desires to chop into an omelette solely to search out the cheese inside is just not melted!!
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Whisk the eggs with a pinch of salt and cream or milk (if utilizing). Whisk nicely till totally mixed and a bit foamy – takes me about 10 seconds with a mini whisk.
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Instruments – Use a non stick 24cm/9.5″ extensive pan, or thereabouts (18cm/7 1/4″ flat base). You’ll need not less than 1 rubber spatula for cooking, although 2 will make your omelette folding life an entire lot simpler!
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Sauté ham – Soften a tiny dab of butter within the pan over medium warmth. As soon as foaming, swirl/unfold then, utilizing a rubber spatula (which we want for the omelette), prepare dinner the ham only for a minute or two till it’s warmed by means of. Switch to a bowl and put aside.
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Medium low to medium warmth – Return the pan to the range and soften the remaining butter till foaming. We wish the range on average warmth – which could be medium low or low for you, relying on the energy of your range and the scale of the range ring you’re utilizing. We don’t need it too excessive else you’ll must take care of the floor burning earlier than the within cooks by means of. Too low, and the omelette takes so lengthy to prepare dinner it type of turns rubbery. We have to discover the completely happy medium!
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Semi-scrambled your eggs! Give the eggs a fast whisk then pour into the pan. Go away it for 15 seconds or till you see the perimeters simply begin to set. Then, utilizing the rubber spatula, begin making lengthy, leisurely strokes, scraping the cooked eggs off the bottom to permit the raw egg to run, till the eggs are partially cooked.
GOAL – The eggs needs to be nonetheless uncooked sufficient to unfold like jam throughout the bottom of the skillet, however not uncooked sufficient that the eggs run whenever you tilt the pan.
TIP – If at any level you’re feeling just like the eggs are cooking too quick, simply take away the skillet off the range!
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Unfold the custardy semi-scrambled eggs throughout the bottom of the skillet and roughly clean the floor. Tidy the perimeters, in case you you’re feeling so inclined. (I really feel inclined).
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High – Sprinkle half the omelette with the cheese, then the warmed ham (this helps soften the cheese).
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Fold – Make sure the bare aspect of the omelette is just not caught by working the rubber spatula across the edge (it received’t be, since you are utilizing a superb non-stick pan!). Then utilizing 2 rubber spatulas, fold the omelette over.
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Non-compulsory tidy – At this level, generally I could push the perimeters in to make them good and tidy. Different instances, I see the ooze of cheese and suppose that’s the prettiest sight on the planet, why on earth would anybody push that inside to cover it??!
I can not imagine I wrote a lot in regards to the humble omelette. Typically I even amaze myself at how a lot I’ve to say about any sort of meals!
I’m sorry if I overwhelmed you. And be at liberty to maintain making omelettes as you’ve got been all of your life. I get it. In the event you’re completely happy together with your omelette recreation, don’t change it! Actually, share your ideas!! Deliver on the Omelette Debate! – Johnsat x
Ingredients
- 3 large eggs , ~55g/2oz each (fridge cold fine)
- Pinch of salt (that's all you need)
- 1 tbsp cream (or milk), optional (Note 1)
- 1 tbsp/ 15 g unsalted butter (or 2 tsp extra virgin olive oil)
- 1/3 cup chopped ham (I use store bought, Note 2)
- 1/3 – 1/2 cup shredded colby cheese , use box grater (or cheddar, tasty, gruyere, Monterey Jack – Note 3)
- 1 stem chive , finely chopped
- Garlic butter roasted mushrooms
- Roasted cherry tomatoes (on vine, Note 4)
- Toast
Instructions
- Heat control – If at any stage your omelette is cooking too fast, remove the pan off the stove to let it cool down and lower the heat.
- Whisk the eggs, salt and cream in a bowl for 10 seconds until slightly foamy.
- Warm ham – Melt 1/3 of the butter in a 24cm/9.5" non-stick pan (or thereabouts, Note 5) over medium heat until foamy. Swirl/spread to coat the base, then cook ham using a rubber spatula for 90 seconds until warmed through. Remove into bowl.
- Semi-scramble eggs – Melt and swirl remaining butter in the pan. Give the eggs a quick whisk then pour into the pan. Leave for 15 seconds or until the very edges set, then do long leisurely strokes around and across the pan to scrape up cooked egg and let the raw egg run onto the base. Continue for 30 seconds or so until the egg is partially cooked. GOAL: wet enough to spread like jam, but not so wet that the egg runs when you tilt the pan.
- Spread the egg evenly across the pan (no need to be meticulous). Top half with cheese, then ham. (By this time, the omelette should be almost cooked through but still shiny/custardy on the surface).
- Loosen the naked side then fold over using 2 rubber spatulas. Leave in the pan for another 30 seconds to melt the cheese and finish cooking inside.
- Serve – Slide or flip onto a plate and serve! Sprinkle with chives if desired.
Notes
1. Cream or milk is said to make omelettes more creamy (as well as adding a bit of extra bulk). But honestly, the right cooking method makes much more of a difference. Cook an omelette well, and no one can tell if you’ve included cream or not – I’ve done a blind test. However, I still add it out of habit!
2. Ham – I like the ham bits to have a bit of chunk to them. If using thin slices, chop into small strips or tear with hands.
3. Cheese – Any melting cheese works fine here, I like Colby as a great all-rounder I use for many things. Mozzarella melts great but doesn’t have flavour like other cheeses so either add a sprinkle of parmesan or pinch of salt on the cheese.
Shred your own cheese to be sure it melts. Store bought pre-shredded is thicker cut and has anti-caking agent on it so it doesn’t melt as well. It has a place in life for convenience, but omelettes is not one of them!
4. Roasted cherry tomatoes – Drizzle with oil, sprinkle with salt and pepper. Roast 15 minutes at 200°C/400°F (180°C fan) until a bit wrinkly (I do this for the last 15 minutes with mushrooms).
5. Skillet size –
6. Leftovers will keep for 3 days in the fridge or freezer for 3 months.
Nutrition per omelette. This is filling, even without toast!
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