Ham and Cheese Omelette
Filled omelettes get overcooked for one reason: cold ham and cold cheese chill the eggs, so the pan stays on the heat longer than it should. The fix is simple — warm the ham in the same pan first, grate the cheese coarsely and add it while the surface is still glossy.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 2
- Level
- Easy
- Per serving
- 430 kcal
Ingredients
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What to use instead
Mozzarella or suluguni work well instead of hard cheese, squeezed free of brine and patted dry.
Makes: 1 large omelette, serves 2
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Warm the ham
Fry the diced ham in a dry pan for 2 minutes until the edges colour. This also drives off moisture that would otherwise collect inside the omelette.
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Step 2: Grate the cheese coarsely
Fine shreds melt into a flat puddle; coarse ones stay stringy, which is what you want here.
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Step 3: Beat the eggs
Whisk the eggs with the milk, salt and pepper for 20 seconds. Exactly two tablespoons of milk: more and the omelette is too soft to fold.
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Step 4: Into the pan
Tip the ham onto a plate, add the butter to the pan, melt it over medium-low heat and pour in the eggs.
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Step 5: Draw in the edges
As the edges set, pull them towards the centre with a spatula and tilt the pan so the liquid egg runs into the gap. Repeat two or three times.
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Step 6: Add the filling
While the surface is still wet and shiny, scatter the ham and cheese over one half. The residual heat is enough to melt the cheese.
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Step 7: Fold and serve
Fold the omelette in half with the spatula, give it 30 seconds in the pan and slide it onto a plate. Scatter over the spring onion.
Tips & variations
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Tip
Cheese added to an already dry surface never melts properly. The moment the eggs still glisten is the only right window.
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Swap
Mozzarella or suluguni work well instead of hard cheese, squeezed free of brine and patted dry.
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Variation
Add a handful of sautéed mushrooms or half a diced sweet pepper to the ham.
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Storage
None. Reheated cheese leaks its fat and the eggs turn rubbery.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 430 kcal | 860 kcal |
| Protein | 28 g | 56 g |
| Fat | 33 g | 66 g |
| Carbohydrates | 4 g | 8 g |
Approximate values calculated from standard ingredient data.
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