This simple ham and cheese omelet recipe is one of my favorite ways to use up leftover cold ham. Even the bits left on the cutting board are perfect for making an omelet.–Miranda Ballard
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
- 6 large eggs
- Approximately 1 1/2 tablespoons (25 milliliters) milk
- 1 tablespoon flat-leaf parsley leaves, chopped
- Small pinch mustard powder
- Sea salt and freshly ground black pepper
- Handful leftover cooked ham, chopped
- Handful mature Cheddar cheese, grated or cubed
- Generous tablespoon (about 1/2 ounce) unsalted butter
- 1. 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.
- 2. 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
- 3. 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.
- 4. Once the omelet is cooked, serve it immediately, whether folded or flat.