I’ve updated the way I make omelettes. This “scrambled egg” approach is easier and yields a better result without having to worry about raw egg in the middle. Today’s omelette recipe is filled with ham and cheese. Sauté your ham first!
Ham and cheese omelette
I used to cook omelettes using the technique whereby you lift the edge then tilt the pan to allow the raw egg to run underneath. While that method works fine, it does have a tendency for the risk of raw egg in the middle unless you take the omelette to slightly golden on the surface. While perfectly acceptable to me and in every day diners, this is a no-go zone in the high-end culinary world. The surface of omelettes should not even have a hint of golden colour and the surface should be swirl-free. Like this:
That’s a French omelette, by the way. It’s usually folded in 3, like above, or shaped like an almond rather than half moon. The inside is a little more fluffy than creamy like mine, and there is a little more technique behind it. If you want it, ask me for it! Maybe I should get our French Chef JB to teach you how to make it – would you like that? 🙂
As for today’s omelette, it’s a homestyle one and much more rustic looking. But nevertheless as good as you’ll get at any respectable breakfast bistro around town!
What you need to make an omelette
All you need to make the omelette itself is eggs, a pinch of salt and butter or oil for cooking. On the matter of cream or milk – see below!
Do you add cream, milk or water to omelettes? A splash of cream (or milk) is said to make omelettes a little creamier. But in all honesty, the cooking technique makes much more of a difference. No one will ever know if you do or do not include cream. Whereas everybody will know if your omelette is dry and rubbery!!
For me personally, I can’t break the habit so I add cream if I have it, and milk if I don’t.
A note on salt – Eggs, bizarrely, can only take the smallest amount of salt. Even 1/8 teaspoon of salt for 3 eggs makes it too salty – even without ham and cheese. For my egg sandwiches filling, I only use 1/8 teaspoon salt across 6 whole eggs! So for a 3 egg omelette, you only need a pinch of salt.
Butter vs oil – Butter wins every time for flavour! Oil works fine and you can get away with using less. But it doesn’t add to flavour unless you use a really good extra virgin olive oil.
Ham and cheese for omelette
Today’s omelette is stuffed with ham and cheese. For convenience, I used pre-chopped ham (I like that they are a bit meatier than using sliced ham). If you use sliced ham, just chop it into batons or tear into strips.
As for the cheese, I always shred my own because it melts easier than store-bought shredded which is coated with anti-caking agents. Store-bought is also cut thicker which means it takes longer to melt in omelettes.
Use a flavoured melting cheese, like colby (I use this), gruyere, tasty, cheddar, Monterey Jack. Mozzarella melts great but doesn’t have as much flavour so you might want to add a sprinkle of parmesan or pinch of salt on the cheese itself.
Other things to put in omelettes
I’m shameless – I’ll put virtually anything in an omelette. Here are some suggestions – obvious and less obvious!
Garlic mushrooms – see Mushroom Omelette recipe
Prosciutto asparagus (in the egg white omelette) – excellent low calorie filling option
Grilled marinated vegetables or antipasto type things (leftovers from Wednesday’s Antipasto Chickpea Salad!) – chopped
Pizza toppings – pepperoni/salami, capsicum/bell peppers, onion, cheese
Leftover quesadilla fillings
Dinner leftovers – like spaghetti bolognese (I’d add cheese), meatballs (chop them). Good enough for jaffles, good enough for omelettes! Even stir fries will work – Chinese omelettes are a real thing!
It’s gotta be non-stick!
Whatever size pan you use, be sure it has a good non-stick coating. Eggs are the world’s best natural food glue!
Pan size – The thickness of your omelette will be determined by the size of your omelette pan. I use a 24cm / 9 1/2″ Tefal non-stick pan measured from rim to rim, and this is the size measure the pan is sold as. It has a curved edge, so the flat base of this pan measures 18cm / 7 1/4″ in diameter. This is the size the omelette comes out.
A smaller omelette pan will make a thicker omelette that will take a little longer to cook through. A larger pan will make a thinner omelette. The other thing with a larger omelette is that it can be a little trickier to fold in half, but nothing a little confidence and quick flick of the wrist can manage!
How to make a ham and cheese omelette
I always sauté the ham first, not only to give it a little flavour but also because the warm ham helps the cheese melt faster so you don’t have to worry about over-cooking the omelette to get oozy cheese. Nobody wants to cut into an omelette only to find the cheese inside is not melted!!
Whisk the eggs with a pinch of salt and cream or milk (if using). Whisk well until fully combined and a bit foamy – takes me about 10 seconds with a mini whisk.
Tools – Use a non stick 24cm/9.5″ wide pan, or thereabouts (18cm/7 1/4″ flat base). You will need at least 1 rubber spatula for cooking, though 2 will make your omelette folding life a whole lot easier!
Sauté ham – Melt a tiny dab of butter in the pan over medium heat. Once foaming, swirl/spread then, using a rubber spatula (which we need for the omelette), cook the ham just for a minute or two until it is warmed through. Transfer to a bowl and set aside.
Medium low to medium heat – Return the pan to the stove and melt the remaining butter until foaming. We want the stove on moderate heat – which might be medium low or low for you, depending on the strength of your stove and the size of the stove ring you are using. We don’t want it too high else you’ll have to deal with the surface burning before the inside cooks through. Too low, and the omelette takes so long to cook it kind of turns rubbery. We need to find the happy medium!
Semi-scrambled your eggs! Give the eggs a quick whisk then pour into the pan. Leave it for 15 seconds or until you see the edges just start to set. Then, using the rubber spatula, start making long, leisurely strokes, scraping the cooked eggs off the base to allow the uncooked egg to run, until the eggs are partially cooked.
GOAL – The eggs should be still raw enough to spread like jam across the base of the skillet, but not raw enough that the eggs run when you tilt the pan.
TIP – If at any point you feel like the eggs are cooking too fast, just remove the skillet off the stove!
Spread the custardy semi-scrambled eggs across the base of the skillet and roughly smooth the surface. Tidy the edges, if you you feel so inclined. (I feel inclined).
Top – Sprinkle half the omelette with the cheese, then the warmed ham (this helps melt the cheese).
Fold – Ensure the naked side of the omelette is not stuck by running the rubber spatula around the edge (it won’t be, because you are using a good non-stick pan!). Then using 2 rubber spatulas, fold the omelette over.
Optional tidy – At this point, sometimes I may push the edges in to make them nice and tidy. Other times, I see the ooze of cheese and think that’s the prettiest sight in the world, why on earth would anyone push that inside to hide it??!
Slide (or flip) out – Checking again to ensure the omelette is not stuck to the pan. Then either slide the omelette out like a normal person or be a bit cheffy and flip it out onto the plate. I show both in the video. Then EAT!
I cannot believe I wrote so much about the humble omelette. Sometimes I even amaze myself at how much I have to say about any type of food!
I’m sorry if I overwhelmed you. And feel free to keep making omelettes as you have been all your life. I get it. If you’re happy with your omelette game, don’t change it! In fact, share your tips!! Bring on the Omelette Debate! – Nagi x
Watch how to make it
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Ham and cheese omelette
Ingredients
- 3 large eggs , ~55g/2oz each (fridge cold fine)
- Pinch of salt (that's all you need)
- 1 tbsp cream (or milk), optional (Note 1)
Cooking / add-ins
- 1 tbsp/ 15 g unsalted butter (or 2 tsp extra virgin olive oil)
- 1/3 cup chopped ham (I use store bought, Note 2)
- 1/3 – 1/2 cup shredded colby cheese , use box grater (or cheddar, tasty, gruyere, Monterey Jack – Note 3)
Serving (optional, pictured)
- 1 stem chive , finely chopped
- Garlic butter roasted mushrooms
- Roasted cherry tomatoes (on vine, Note 4)
- Toast
Instructions
- Heat control – If at any stage your omelette is cooking too fast, remove the pan off the stove to let it cool down and lower the heat.
- Whisk the eggs, salt and cream in a bowl for 10 seconds until slightly foamy.
- Warm ham – Melt 1/3 of the butter in a 24cm/9.5" non-stick pan (or thereabouts, Note 5) over medium heat until foamy. Swirl/spread to coat the base, then cook ham using a rubber spatula for 90 seconds until warmed through. Remove into bowl.
- Semi-scramble eggs – Melt and swirl remaining butter in the pan. Give the eggs a quick whisk then pour into the pan. Leave for 15 seconds or until the very edges set, then do long leisurely strokes around and across the pan to scrape up cooked egg and let the raw egg run onto the base. Continue for 30 seconds or so until the egg is partially cooked. GOAL: wet enough to spread like jam, but not so wet that the egg runs when you tilt the pan.
- Spread the egg evenly across the pan (no need to be meticulous). Top half with cheese, then ham. (By this time, the omelette should be almost cooked through but still shiny/custardy on the surface).
- Loosen the naked side then fold over using 2 rubber spatulas. Leave in the pan for another 30 seconds to melt the cheese and finish cooking inside.
- Serve – Slide or flip onto a plate and serve! Sprinkle with chives if desired.
Recipe Notes:
Nutrition Information:
More egg life essentials
Life of Dozer
Dozer’s favourite spot is under the dining table (no prizes for guessing why). So sometimes, if I want a cuddle, that’s where I’ve gotta go!
Love most of your recipes & I wish I were still cooking. For me, reading a recipe is like reading a good book….But what I’m commenting on is your sweet Dozer!. He is such a beautiful dog and I wish I could just meet & pet him once. (I do forward your recipes to my children who still cook. 🙂
I love omelettes! The kids only like cheese, but lately I have been frying off some chunks of garlic metwurst and red capsicum to add to mine and it is amazing!
I’d love to know how to “fold” the French omelette without it breaking!!! x
Perfect Sunday breakfast ❤️
YES IT IS!!! 🙂 N x
Delicious…soooooooooo tasty..
You made it already??? 🙂 N xx
Certainly did and just now too. I luv it, much better than my boring omelettes..thanks..
Would LOVE Chef B to provide instructions for a French omelet! Bring it on!
I’ll make it happen!!
As long as the egg is just cooked (not runny) I’m good with any method 🙂 I’ve always used water for omelettes, I think back in the day, pre non stick pans it was considered milk or cream was more likely to cause sticking to the pan. Adding salt is apparently important for some reason, retaining moisture maybe? I love an omelette for a quick meal and they are so awesomely versatile! 💗
Salt makes the eggs softer as long as you mix it into the whisked eggs before cooking it. Best to leave it 10 to 15 minutes. Just don’t add while cooking, it draws water out while cooking and makes it weep. 🙂 N x
I would like to see Chef JB make a omelette video please.
I’m really enjoying your cookbook…I want to make everything. Congratulations and thank you for all your hard work everyday (Dozer also, of course).
I’ll make it happen! N x
I disagree, you can never say too much about food! In fact, you highlight every single problem that we may face ourselves which is perfect! That’s why I need a recipe for ‘simple food’- to understand a better technique. Speaking for the recipe, I love that you don’t use the oven – I don’t have an ovenproof pan. Nor have I been able to make a good looking omelette but I see impatience/tampering with heat knob is key! Thank you for all of the advice for all of the things 🙂
100% in agreement….., detailing ur do’s, don’ts and what could go wrong is what’s so amazing about ur recipes… 🤩Nagi u r my go to for all my cooking ideas .. thank u and keep up with the fantastic work!!!😊
I just don’t have the patience to fiddle with ovens first thing in the morning for something as simple as an omelette!! 🙂 N xx
Sorry, just have to ask this but what are ‘jaffles’? Or is that a typo for waffles? I’m not up on the latest cooking so it could be a thing for all I know. LOL Thx for all you do Nagi. Your cookbook is smashing darling!
Maybe you’re thinking ‘chaffle’….. it’s an egg & cheese waffle, made popular with Keto type diets.
A Jaffle is a toasted sandwich that has sealed edges.
And it’s one of the greatest foods in the world!! 🙂 N x
Hmmm, well back in the 60’s when most of us did actually eat jaffles instead of toasted sandwiches, the biggest problem was having to avoid burning your tongue/mouth with every bite! And once I was old enough to make them myself, I learned very quickly not to use tomatoes or baked beans in them as they were the worst culprits for said burns. So relieved that toasted sandwiches are easily made these days. Sure, if you’re not careful, you can still find your ingredients are very hot, but not as much as when you make a jaffle, which is fully sealed.
After all of that, thanks for this great omelette recipe Nagi. I always used to feel guilty using three eggs as most recipes call for only two. So you’ve made my day.😋
I HEAR YOUR LORRAINE!! So, my trick is to bite the corner off each triangle to let steam escape then put it aside until the filling cools down enough! I even prop it up slightly so the filling doesn’t ooze out onto the plate 😂 – N x (PS 2 egg omelettes are too wimpy, if I only use 2 eggs I use my small omelette pan which isn’t a standard size, or I do omelette roll ups. Have you tried that? You make a thin omelette like a crepe, fill the middle then roll it up)
Thx Jim. Now I know and I can amaze my friends with my Aussie cooking knowledge. LOl
Oh Nagi, you ar k me up! I can see not only your jaffle with its corners cut off, but a certain four legged fur baby standing there taking in the aromas of whatever’s in your filling, and just hoping that it would actually tip over so he could lick up the spills.
😂 And now that I have your ‘permission’ to make three egg omelettes instead of only using two, I plan on making one for my dinner tonight. Perfect food for a lazy Sunday night.🌺
Oops, typo sorry. I meant to say that you CRACK me up…. no pun intended!😁
I appreciate the amount of information you provide for your recipes. I’ve been cooking for over 45 years and have never mastered cooking eggs correctly. If you want to provide instructions for a fried egg with a runny yolk and set whites, I would really appreciate it. Love to you and Dozer.
Hi Nagi, I made this omelette for Sunday breakfast this morning – my wife LOVED it however I did it slightly different to your recipe – 4 eggs plus 2 tablespoons of thickened cream whipped till just blended together [ had no plain cream in pantry!] no salt though will try that next time – 1 cup 80% Tasty cheese + 20% Parmigiano Reggiano – 1 cup chopped ham [left over frozen from Christmas]. re-heated ham in butter and set aside -used same pan [ to absorb the flavour already in pan] + smidgen of butter to cook the reasonably thick omelettes on medium heat – added cheese to melt whilst egg is cooking till it is just off the pourable stage then added the warm ham , folded and served with topping of chives – result was slight browning of egg but this suited my taste – soft inside with wonderful flavour – BLISS! Thank you Nagi – I will do this again with a pinch of salt to see if even softer
You know, I often thought about doing fried eggs but wondered if you’d find it too boring!! I will do one soon. 🙂 N x
You are never too boring. Heck, I couldn’t make decent scrambled eggs until you taught me how to. The simplest of foods needs the proper technique!
And there’s no shame in that! Every day I learn something new, especially these days with a real chef in my team. Sometimes, even the smallest things, I learn a better way, whether it’s faster or better result or less wastage. I’m grateful I still love what I do so much that I have the interest to keep learning 🙂 N x
That would be awesome.
My parents technique is to use a small pan (1 egg plus 1in room) and lots of oil. Cook on medium-low heat. Once whites are set, tilt the pan so you have a pool of oil and spoon hot oil over the egg yolk to cook it. Like your basting meat. Me, I prefer to use less oil generally so I cook my egg longer until the whites are crispy brown (see hot Thai kitchen/Thai way to fry eggs) and then add curry sauce or rice on top of the egg to finish cooking it in residual heat. FYI I live in UK where salmonella risk from eggs is low so am not super concerned by just cooked eggs.
That sounds like my grandma’s eggs. I’ll give it a try Thank you.
Love your recipes Navi and your writing. Simple, direct and delicious. There is never too much to tell even for humble dish like ham and cheese omelette. Regards to Dozer.
A little tip since you asked (though I’m sure you know ALL the tricks, Nagi!) If I’m not doing the semi-scrambled egg method, sometimes I will pop a clear lid on the skillet towards the end to make a lil’ oven to ensure the cheese melts and the egg is not too runny. Sometimes I do it before folding in half or you can also do it after folding.
A French Omelette lesson from Chef JB? Uh, YES! I’ve tried making this a few times, but end up overcooking it and usually tearing it.
This looks so tasty!
Wow thanks Nagi, this looks amazing, I will share a small secret, I just finished cooking a smoked chook and veges , It is resting and you know what, I am now wanting this …Thank you 🙂
Congratulations on your award
Your book and recipies are great as ever.With your omelete i don’t scramble i pull the egg into the centre of the pan gradually allowing the uncooked egg to spread into the space you’ve vacated continue to do this until all the egg is nearly set.
Place your toppings on half of one side then under a grill for 30 seconds and then fold and eat
Please try
Mike
Yep, that’s exactly how I do it too, makes it cooked evenly through and very fluffy!
Thats how i (& Delia Smith) does it…gives great results too..knowing me Id fet c arrued away and scramble tge eggs by rote😄, still the hydband is ysed to expecting one thing and getting another at breakfast😄
Hi Nagi and Dozer! This recipe is amazing (like all your recipes) and I really appreciate all of your detailed advice. Congratulations on the award, so very well deserved! Thanks again for another brilliant and fool proof recipe. Have a fabbie weekender! Luvs n hugs to you and the gorgeous Dozer! xx
Thank you Lily!!! N xx
Hi Nagi, tried your semi scrambled egg method………BRILLIANT!!!!!
ALREADY??!!!! HOW IS THAT EVEN POSSIBLE!!
Hi Nagi just a quick one why are you shouting. Cheers.
😂😂😂 I was overly excited that you made it so quickly!! BA HA HA!
Got your email before breakfast (different time zone to you) and made it for breakfast…….yummy. Had all the ingredients in the cupboard. Was excited to try the different method for an omelette. Will be my go to now.
Hello Nagi,
JM posted at 4:22 pm AEST which would have been 07:30 for JM.
Guess he had an omelette for brekkie! :-)) xx
Hi Ray,
Absolutely correct. Well sussed.
OHHH and congratulations on the book awards!! All that hard work, and you deserve it! You truly do, your style, your cookbook (I just love the it) Just remember yourself, yourself first!!! Cuz I’m counting on many many more delicious recipes from you to us. Take care of you!! and the cool dude we all love too.