Ham and Cheese Omelet
A fluffy, golden-brown omelet packed with savory diced ham and gooey melted cheese. This classic American breakfast comes together in just 10 minutes with simple pantry ingredients. Perfect for a quick morning meal or a light lunch.
For 1 serving
- prep · ~2 min
Prep the ingredients.
1.Dice 40g ham into small 1/4-inch cubes.2.Shred 30g cheddar cheese and set aside.3.Finely chop the chives for garnish.TIPUse cold ham straight from the fridge — it dices cleaner and holds its shape better. - mix · ~1 min
Beat the eggs.
1.Crack 2 large eggs into a medium mixing bowl.2.Add 1 tbsp water, a pinch of salt, and a pinch of black pepper.3.Whisk vigorously until uniform and slightly frothy, about 30 seconds.TIPAdding water instead of milk makes the omelet lighter and fluffier — the water turns to steam as it cooks. - saute · ~2 min
Sauté the ham.
1.Place an 8-inch non-stick skillet over medium heat.2.Add the diced ham and cook for 1-2 minutes, stirring occasionally, until lightly browned and warmed through.3.Transfer ham to a small plate and wipe the skillet clean. - fry · ~2 min
Cook the omelet.
1.Return the skillet to medium-low heat and add 1 tsp butter, swirling to coat the pan.2.Pour in the beaten eggs and let them set undisturbed for about 30 seconds until the edges begin to firm.3.Using a spatula, gently lift the cooked edges and tilt the pan so uncooked egg flows underneath.4.Continue until the surface is mostly set but still slightly glossy on top, about 1-2 minutes total.TIPKeep the heat medium-low — high heat makes the eggs rubbery and browns the bottom too fast. - assemble · ~1 min
Fill and fold the omelet.
1.Sprinkle the shredded cheddar and sautéed ham evenly over one half of the omelet.2.Let the cheese begin to melt for 15-20 seconds.3.Gently fold the unfilled half over the filling using the spatula.4.Slide the omelet onto a warm plate. - garnish
Garnish with chopped chives and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold ham straight from the fridge for cleaner, more uniform dice.
- 2Adding water instead of milk creates steam for a lighter, fluffier omelet.
- 3Cook the omelet on medium-low heat to prevent rubbery eggs and burnt bottom.
- 4Let the omelet set undisturbed for 30 seconds before tilting to form a tender curd.
- 5Sprinkle cheese and ham just before folding to keep the cheese gooey, not fully melted.
- 6Serve the omelet immediately while it's still hot and fluffy — omelets deflate quickly.
Adapt it for your goals.
Low-fat
Replace butter with cooking spray and use reduced-fat cheddar or skip cheese entirely to cut calories while keeping the ham's savory flavor.
vegetarianVegetarian
Omit the ham and add sautéed mushrooms, bell peppers, or spinach for a hearty, veggie-packed omelet.
herb & cheeseHerb & cheese
Swap cheddar for Swiss or Gruyère and stir fresh parsley or dill into the eggs for a more sophisticated flavor profile.
spicy southwesternSpicy southwestern
Add a pinch of cayenne or chopped jalapeño to the eggs, use pepper jack cheese, and top with salsa for a zesty twist.
high proteinHigh-protein
Use 3 egg whites plus 1 whole egg, and double the ham to 80g for a leaner, higher-protein breakfast.
Why this is on our healthy list.
High-Quality Protein
Eggs and ham provide complete proteins with all essential amino acids, supporting muscle repair and satiety.
Good Source of Vitamin B12
Eggs and ham are rich in vitamin B12, which supports energy metabolism and nervous system function.
Moderate in Saturated Fat
With just 30g of cheese and 1 tsp butter, this omelet offers a controlled amount of saturated fat suitable for a balanced diet.
Frequently asked questions
Use a non-stick pan and ensure it's properly preheated over medium-low heat before adding butter. Also, let the eggs set for 30 seconds before moving them.
