This ham and cheese omelet is a quick, easy, and inexpensive meal that makes excellent use of your leftover ham.
LC Leftover Ham And Odd Bits Of Cheese Note
Got some ham shrapnel and a few lonely nubbins of cheese languishing in the fridge? Then you’ve got the makings for this easy peasy, inexpensive ham and cheese omelet recipe, which makes quite the lovely breakfast, brunch, lunch, dinner, or supper. We can think of no more practical way to put to use leftover ham and odd bits and bobs of cheese you’ve got after a ham-worthy holiday.
Ham and Cheese Omelet
- Quick Glance
- 15 M
- 15 M
- Serves 2
Crack the eggs into a bowl and beat them really well, then add the milk, parsley and mustard powder, season with salt and pepper, and mix well. Throw in the ham and Cheddar.
Heat the butter in an ovenproof skillet over fairly high heat until it’s fully melted and the pan is very hot. Pour in the egg mixture, pushing the egg away from the sides of the pan using a heatproof spatula. Immediately turn the heat down to medium and let the omelet cook slowly until the bottom half of the omelet is set, about 3 minutes
If you want to fold your omelet, use the spatula to flip 1 side of the omelet over the other to form a half-circle and continue to cook until the omelet is set, about 3 minutes more. If you want to leave your omelet flat, slide the skillet under a preheated broiler until the top of the omelet is set, about 3 minutes.
Once the omelet is cooked, serve it immediately, whether folded or flat.
Recipe Testers' Reviews
This ham and cheese omelet recipe is quick and delicious. I love a good breakfast, and this hearty ham and cheese omelet sure did satisfy. I cubed some leftover thick-sliced spiral ham. I don't care for the thin deli ham used in most omelets, so the thick-cut ham makes all the difference. This omelet took no more than 10 minutes to prepare from start to finish, and it was fabulous. I grated my Cheddar instead of cubing it.
This was a new-to-me way to make an omelet. Usually I fry the egg batter, fill it, and fold it over. Here, the filling is mixed into the egg batter and panfried as is. This worked really well. The ham and cheese were evenly distributed, and the omelet kept its shape very well when folded over. I used diced leftover ham and a medium Cheddar cut into 1-centimeter (1/3-inch) cubes. The cheese melted beautifully since it was in the pan the entire time the omelet cooked and not just added at the end. The mustard powder in the egg batter added a nice spicy note. I really liked this preparation and will surely make this ham and cheese omelet recipe again.