Italian Ham and Cheese Omelet

Susan Feliciano

By
@frenchtutor

My daughter just made this omelet for lunch. We are both rather small-portion eaters, so the recipe serves 2. But there are only 2 eggs in it, so it could be a large serving for one person.
Feel free to vary the ingredients. We used leftover Christmas ham in this one (a honey-baked ham), but Prosciutto Cotto (Italian cooked ham) is another option.


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Comments:

Serves:

2

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 large
eggs
3 Tbsp
cream
1/2 tsp
dried italian seasoning
1 dash(es)
salt and pepper
1 Tbsp
butter or olive oil
1/4 c
shredded sharp cheese
1 1/2 oz
ham, chopped
1 Tbsp
grated parmesan cheese

Directions Step-By-Step

1
Whisk together the eggs, cream, Italian seasoning, salt, and pepper.
2
Melt the butter or heat the oil in a 9" skillet over a (lowish) medium flame.
3
When heated, pour the eggs into the pan. Lower heat to prevent burning. Shake pan to prevent sticking. Lift up edges of omelet to allow uncooked eggs to run underneath.
4
When eggs are partially set, sprinkle in grated cheese and the ham. Keep cooking until eggs are softly set in the middle of the omelet. Sprinkle on the Parmesan cheese.
5
NOTE: It helps if you cover the pan while it's cooking, as the steam cooks the top of the omelet. But check it every few seconds to prevent scorching or over-cooking.
6
Fold Omelet over by about 1/3. Flip pan to turn out on plate, folding over the other 1/3, for a rolled omelet effect. Cut in half to serve.
7
For a calorie-reduced, weight watchers friendly version of this dish, see my "Slim Ham & Cheese Omelet."

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: Italian
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, For Kids