Ever since I was a little girl, one of my favorite parts of the weekend has been having the time to make a nice big breakfast with my family. The centerpiece of this breakfast was always the omelet. My dad used to make them for me and my sister, and then as we got older he taught us to make them ourselves.
This is a basic omelet recipe with ham and cheese, but once you get the technique down you can fill them with whatever you want. Some of my favorite fillings are green peppers, hash browns, and sausage.
To make this omelet, I use three eggs, and it’s enough for two people if you also add toast, bacon, or fruit to the meal. The key to any omelet is how you cook it. You need to go “low and slow” with the heat so you end up with something evenly cooked and easy to flip like this:
Prep Time: 5 minutes
Cook Time: 10 minutes
- 3-4 eggs
- milk (optional)
- 1/2-1 T butter
- 3/4-1 cup sharp cheddar cheese
- 1 oz. cooked deli ham (1 thick slice)
- other fillings optional
First, gather your ingredients. Since you have to watch the omelet and cook it carefully, it helps to have the ingredients ready ahead of time. Dice the ham into bite-size pieces (about 1/4- to 1/2-inch pieces).
Now heat the pan. I used a stainless steel pan. A non-stick will help if you aren’t good at flipping the omelet. Add butter to the pan, about 1/2 T for a small pan to 1 T for a larger pan. Melt the butter on low heat and continue to keep an eye on it while you prepare the eggs. You don’t want the butter to get brown or start to boil, as then you know the pan is too hot. As the butter melts, swirl it in the pan to make sure it is evenly distributed.
Now prepare the eggs. I used three eggs for this omelet, which I made in a medium-sized pan. If you are using a larger pan, I suggest four eggs. Break the eggs in a glass or small mixing bowl and mix with a fork. Add a pinch of salt and enough pepper to lightly cover the top of the eggs, like so:
Beat the eggs with a fork until the ingredients are well mixed.
Note: At this point you can also add a splash of milk. I have heard this makes the omelet fluffier. I have also heard some people use a bit of pancake mix. I will have to try this next time and update you on my results!
Check the pan and make sure the butter is melted. Slowly add the egg mixture. Do NOT stir. Tip the pan a bit to allow the egg to cover the entire bottom of the pan. If the pan is heated properly, you should almost immediately see the edges of the eggs start to cook. Do not move the pan or stir at all. You do not want to disturb the eggs cooking on the bottom.
Continue to cook on low. You should notice the top of the omelet beginning to become more solid, like this:
When the eggs are just a little uncooked on top, the omelet is ready to flip. Carefully loosen the sides with a spatula. If you have done everything right, the omelet should not stick to the pan but should slide back and forth when you move the pan. If the omelet does stick, don’t panic. Just use the spatula to gently pry the omelet off the pan, using very slow back and forth movements.
When the omelet is sufficiently loosened, use the spatula to carefully flip it over. I think this step is the most intimidating for newbies. Just take your time and try to flip it all at once so you don’t crease the omelet, causing it to tear. If you can’t flip it on your own, slide a dinner plate underneath and flip it over into the pan.
Once the omelet is flipped, allow the other side to cook until done. Use the spatula to pry the side of it a bit to check. Then fill one side with the cheese and ham. (Pardon the burn marks in my pan. We use and abuse our pots and pans.)
Then carefully fold the other side over and press down on the ingredients with the spatula.
Once the cheese is melted, remove the omelet from the pan and enjoy!