Ham and Cheese Omelet

A classic omelet is pretty much a perfect dish. Simple and quick to make, it’s still a filling meal that tastes great at any time of day. It’s one of those recipes that everyone should know. Best of all, omelets are endlessly adaptable to what’s hanging out in the refrigerator. Our top-rated ham and cheese omelet recipe showcases a classic flavor combination, but you can use the method to make any kind of omelet you can imagine. It’s one of our favorite egg recipes for good reason.

Ham and Cheese Omelet Ingredients

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• Eggs: Tasty eggs are the base of any omelet. This recipe can be scaled up to use as many eggs as your pan can accommodate, but we suggest a minimum of three. Fewer than three eggs will spread too thin over the pan, cooking too quickly and not providing an adequate “envelope” for the tasty fillings.
• Water: The surprise ingredient in our best omelet recipe? Water! While you might have heard of adding cream or milk to eggs, adding water will actually result in the fluffiest eggs. The water gently steams the eggs as they cook.
• Ham: Ham is a delicious, sweet-and-savory filling for eggs. Use fully cooked ham—this recipe is a great way to use up leftover ham.
• Cheese: Mild, creamy Swiss cheese tastes great with ham, and it melts nicely, resulting in an ooey-gooey filling. You may use just about any other cheese you like in this omelet, from other mild, melty cheeses like mozzarella and American to more robustly flavored varieties, such as sharp cheddar or pepper jack.

Directions

Step 1: Make the eggs

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In a small nonstick skillet, melt the butter over medium-high heat until it fizzes. Don’t let it brown. Tilt the pan back and forth to spread the butter over the surface.

In a bowl, whisk the eggs, water, salt and pepper until combined but not overly frothy.

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Pour the egg mixture into the skillet. It should start to set at the edges pretty much immediately.

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As the eggs set, use a spatula to push the cooked edges toward the center, letting the uncooked portion flow underneath.

Step 2: Add the filling

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Once the eggs are evenly set but still not quite cooked, scatter the ham across half of the pan and sprinkle with cheese.

Carefully fold the other side over the filling, like you’re folding a piece of paper in half.

Step 3: Serve

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Slide the omelet onto a plate. Omelets taste delicious hot off the pan, as well as warm or even at room temperature. They make a surprisingly tasty picnic food!

Recipe Variations

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Omelets are just about the most versatile recipes out there—almost anything tastes good put into an omelet. Here are just a few ideas:

• Change up the meat: Chopped bacon, Canadian bacon, spicy sausage, cold cuts, breakfast sausage, smoked salmon, chorizo, leftover chicken, crab, pancetta, prosciutto….you name it, it probably tastes great in an omelet. Exceptions include anything too oily (ground beef, for instance, would overwhelm the eggs), and you should only use cooked meat in your omelet.
• Change up the cheese: As mentioned above, any type of cheese tastes great in an omelet. Goat cheese, cheddar cheese, mozzarella, chihuahua, pepper jack, Parmesan, American, feta, cream cheese… Seriously! Cheese lovers love omelets.
• Add vegetables: Omelets are a great way to eat more vegetables. Chop up leftover roast vegetables for a quick and easy filling, or saute fresh vegetables in the pan until tender, then add to the omelet. Almost any vegetable tastes great: asparagus, peppers of any color, spinach, chard, kale and other greens, cooked potatoes, mushrooms, artichoke hearts, onions, leeks, chiles…you get the idea.
• Add herbs: Scatter chopped fresh herbs over the top of the omelet after cooking, or add them directly to the filling. We like softer herbs, like basil, parsley and cilantro. Woodier herbs, like rosemary, can overwhelm the flavor of the eggs.

How to Store a Ham and Cheese Omelet

It may be surprising to learn that many eggs (including scrambled and hard-boiled) taste great as leftovers, and omelets are no exception. Leftover ham and cheese omelet should be stored in the refrigerator, tightly sealed in an airtight container. It will keep for up to 3 days. Gently reheat before serving, or simply enjoy cold or at room temperature.

Can you freeze a ham and cheese omelet?

Yes, you can freeze omelets. Allow the omelet to cool to room temperature, then wrap it tightly in at least two layers: first plastic wrap and then foil, for instance. The omelet will keep for up to 3 months in the freezer.

To reheat a frozen omelet, place a paper towel on a plate and set the frozen omelet on top. Heat in the microwave for about 4 minutes, flipping the omelet over midway. Depending on the strength of your microwave, you may need an extra minute to heat the omelet through.

Ham and Cheese Omelet Tips

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How can I keep my omelet from overcooking?

The trick to perfectly cooked eggs? Don’t cook them all the way through in the pan. Take them off the heat while they’re still slightly glossy and not quite set. The residual heat will continue to cook the eggs through.

What do I do if my omelet turned into scrambled eggs?

Try not to over-stir the eggs while they’re cooking. Only occasionally do you need to nudge the cooked edges toward the middle; once the omelet is mostly set, leave it alone for a moment so the eggs cook together into a solid disc. This is what will make it firm enough to fold over the filling.

The good news is: scrambled eggs are still delicious. If your omelet is not happening, re-route and make a tasty plate of scrambled eggs.