Ham and Cheese Omelet

Folded omelet stuffed with diced ham and melted cheese.

Serves 2 medium 5 min prep · 8 min cook breakfast Priced at Food 4 Less - Hammond Shopping Center

$24.45 estimated ingredients

Ingredients

eggs — 4 each Store item: Kroger® Grade A Large White Eggs

$8.89
ham — 4 slice Store item: Kroger® Ham Steaks

$3.99
cheese — 0.5 cup Store item: Tillamook Cream Cheese Brick

$3.99
butter — 2 tbsp Store item: Kroger® Salted Butter Sticks

$3.29
pepper (optional) — 0.25 tsp Store item: Braswell's® Red Pepper Jelly

$4.29

Tap an ingredient name to open the matched store product (or search). Use Add to list to save it on your grocery list for shopping or printing.

How to prepare

About this recipe

Ham and Cheese Omelet is a folded classic: tender eggs wrapped around savory ham and melted cheese. Medium heat and patience give a golden exterior without overcooking the eggs. This breakfast recipe serves 2 and is rated medium difficulty. Plan about 5 minutes of prep and 8 minutes of cooking.

What you will need ready

4 eggs
4 slice ham
0.5 cup cheese
2 tbsp butter
0.25 tsp pepper (optional)

Step-by-step

Beat 4 eggs with a pinch of salt and 0.25 tsp pepper until uniform in color.
Dice or tear 4 slice ham into small pieces. Shred or measure 0.5 cup cheese.
Melt 2 tbsp butter in an 8–10 inch nonstick skillet over medium heat until foamy.
Pour in eggs. Let set 30 seconds, then gently lift edges with a spatula, tilting pan so uncooked egg flows underneath.
When the top is mostly set but still slightly wet, add ham and 0.5 cup cheese to one half of the omelet.
Fold omelet in half with the spatula. Cook 30 seconds more on the folded side.
Slide onto a warm plate seam-side down.
For a pale French-style omelet, keep heat medium-low throughout.
For a diner-style omelet, cook to light golden on the outside.
Serve immediately—omelets do not wait.

Serving

Serve with toast and fruit. Best eaten fresh off the pan.

Cook tips

Nonstick pan and fresh butter prevent sticking.
Do not overstir once eggs hit the pan.
Fillings go on when eggs are almost set.
Medium heat avoids rubbery eggs.