- Dish type
A super-delicious and easy baked egg dish. This is perfect with hash browns.
130 people made this
- 8 eggs
- 250ml milk
- salt and pepper to taste
- 225g diced ham
- 140g cheese slices, about 5 or 6, unwrapped and chopped
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas 4.
- Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well.
- Stir in ham, then add cheese and stir well. Pour mixture into a well greased 4 litre or similar sized baking dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.
Reviews & ratingsAverage global rating:(133)
Reviews in English (98)
An quicker easer way, crack an egg into a bowl mix for 1min ..then add you finely cut up ham,an mix for another30seconds till all mix together then add u shredded cheese and mix for another 1minute. Finally it's ready to cook the you just cook it for the same time lenghth you would a normal egg until golden brown 6-10 mins and you have your ham and cheese omelette YUMMY!!!!!!!!!!!!!!'!!!!!! (soo much easier when you think about it really)-25 Oct 2015
This took almost two hours to cook, It had no flavor to it. I even added chopped onion and chopped green chili's to it. The only thing my child ate of it was the ketchup he made me serve with it. It was a waste of eggs and ham, not to mention time. I started it at 4:45 in the oven it didn't get done until 6:20 I am very dissapointed.-24 Feb 2002
Ham & Cheese Omelette (Easy)
This is a classic Ham And Cheese Omelette that was submitted to the site by a great person named 'gmuffin99' in 2010. It's now July 2013 and I tested the recipe this morning. Verdict? Success! I used about 1/3 cup cubed ham (which I warmed and browned first) and 1/4 cup shredded Cheddar cheese. That was probably a bit too much ham as the omelette couldn't quite hold all the deliciousness. Overall, I liked this a lot. If you're looking for a very basic Ham And Cheese Omelette, look no further. You just found a winner.
How To Make An Easy Ham & Cheese Omelette
1. Crack the 3 eggs into the bowl and add salt and pepper to taste.
2. Take the fork and whisk.
3. Place frying pan over medium-high heat.
4. Melt butter and tilt pan to coat surface.
5. Pour eggs in pan. When sides of eggs get white flip it.
7. Flip omelette onto your plate. Fold it as you're putting it on the plate. Take pan and press down. (You could also fold the omelette in the pan and slide it onto your plate.)
The classic American Ham And Cheese Omelet. just eggs, ham and cheese as nature intended.
Beat the egg yolks together with the cheese and season with salt and pepper. Whisk the egg whites until just stiff and gently fold into the egg yolk mixture.
Heat the oil in a small non-stick omelette pan, add the omelette mix and swirl around the pan. Cook until just turning golden underneath. Carefully scatter with the chopped ham.
Pop the pan under a pre-heated grill until the omelette starts to rise and is just set. Slide onto a warm plate, fold in half and serve garnished with a sprig of fresh thyme.
In a medium mixing bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.
Meanwhile, add cheese to a medium heatproof mixing bowl. In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat, swirling, until lightly browned. Add bell pepper and onion, season with salt, and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add ham and cook, stirring occasionally, until vegetables and ham are browned in spots and smell pleasantly smoky, about 5 minutes longer. Stir in smoked paprika and freshly ground black pepper. Scrape vegetables and ham into the cheese and stir to combine.
Wipe out skillet and set over medium heat. Add remaining 1 tablespoon butter and cook until melted and lightly browned. Re-whisk eggs until foamy, then add to skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until omelette is almost set, about 45 seconds.
Sprinkle ham, vegetables, and cheese over half of omelette, remove from heat, cover, and let omelette sit until mostly or fully cooked through on top (depending on your preferred consistency), about 1 minute.
Using silicone spatula, loosen the edges of the omelette from skillet and shake skillet to ensure that it's not stuck. Carefully fold omelette in half to enclose the filling, then slide it onto a serving plate and serve immediately.
Ham and Cheese Omelet
Ingredients US Metric
- 6 large eggs
- Approximately 1 1/2 tablespoons 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 unsalted butter (1/2 ounce)
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.
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
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.
Once the omelet is cooked, serve it immediately, whether folded or flat.
Recipe Testers' Reviews
This ham and cheese omelet recipe is quick and delicious. I love a good breakfast, and this hearty ham and cheese omelet sure did satisfy. I cubed some leftover thick-sliced spiral ham. I don't care for the thin deli ham used in most omelets, so the thick-cut ham makes all the difference. This omelet took no more than 10 minutes to prepare from start to finish, and it was fabulous. I grated my Cheddar instead of cubing it.
This was a new-to-me way to make an omelet. Usually I fry the egg batter, fill it, and fold it over. Here, the filling is mixed into the egg batter and panfried as is. This worked really well. The ham and cheese were evenly distributed, and the omelet kept its shape very well when folded over. I used diced leftover ham and a medium Cheddar cut into 1-centimeter (1/3-inch) cubes. The cheese melted beautifully since it was in the pan the entire time the omelet cooked and not just added at the end. The mustard powder in the egg batter added a nice spicy note. I really liked this preparation and will surely make this ham and cheese omelet recipe again.
You may be wondering, why would I possibly need a recipe for an omelet? You probably don't, but trust me, it's well worth using this ham and cheese omelet recipe. I have ALWAYS wanted to finish an omelet under the broiler but never have…until now. This perfect omelet took little more than 10 minutes to make. I cut my ham and cheese into 1/4-inch cubes. I used a Calphalon skillet with a metal handle, so I could move it to the broiler. You can tell when the bottom of the omelet is solid—it's when bubbles in the butter are obviously moving from the center and popping up from the edge. I really LOVE this omelet and will henceforth finish them under the broiler.
This is something I have made thousands of times in my life, and I don't think I've looked at a recipe once. Taught by my mom when I was a wee one (okay, maybe not a wee one, but many moons ago now), I never considered that there might be right or wrong way to make this. Everything looked the same at the beginning, though I admit I've never measured my milk, just eyeballed it, but the amount of milk in ratio to the eggs was less than I usually add. I've also never included mustard powder in my omelets, so I was intrigued to see if I could build a better omelet with this recipe. I made the egg mixture as stated and added it to the prepared pan. I pushed the egg from the sides and opted to leave the omelet flat and finish it under the broiler. (Just make sure your pan can go in the oven, i.e. no plastic or covered handles.) I folded it over after it was done setting in the middle then slid it onto a plate. The omelet tasted wonderful. I liked the addition of the mustard and parsley, and mixing the filling with the eggs was genius. Not only does every bite taste like the filling, but the cheese is warmed enough to get gooey, and if you have a particular texture preference—like your eggs have to be cooked all the way through—the broiler method takes care of that for you.
This ham and cheese omelet was the perfect use of post-holiday ham! I couldn't wait to make this after Christmas. It couldn't be easier to make. Cheddar is good, but I also made this with some leftover goat cheese I had from Christmas appetizers, which worked great too. I like the addition of parsley in this recipe. I will say that I think that the pan you use for an omelet makes all the difference. I know that if you use enough butter it shouldn't stick, but a good nonstick pan adds a bit of insurance to any omelet-making endeavor. I'm always looking for new ways to reinvent post-holiday items, and this dish did not disappoint. Adding some biscuits (like I did!) makes for a great breakfast or any meal, for that matter. The amount of time it takes really depends on how quickly you cut up the parsley, chop the ham, shred the cheese, etc.
Nothing like a fast and easy ham and cheese omelet recipe for brunch the day after cooking a big ham. I would say I needed about 3 minutes each side. I used a nice extra-sharp Wisconsin cheddar that I cubed into small pieces. By the time the omelet was done, I had a few hungry people in the kitchen, so I started making a second batch right away. This time I did half of it on the stovetop and the other half under the broiler. Both were great, but it seemed like the broiler one was less dry over time. The proportions are perfect in this recipe, so you can easily switch out certain ingredients for what you have at home. No Cheddar? Try mozzarella. Or cilantro instead of parsley and leftover chicken or steak instead of ham.
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Step by Step
Cut the ham into small pieces and shred the cheese if it isn’t already.
In a small mixing bowl, whisk the eggs, milk, salt, and pepper together.
Heat a small pan over medium heat. Pour the egg mixture into the pan, making sure the egg spreads out to fill the pan.
Cook for about 5 minutes, until the egg is cooked on the bottom. Carefully flip the eggs, and place the ham and cheese on one half of the egg.
Let the eggs cook for another 3-5 minutes, until done on the bottom. Fold the half without fillings over on top and let it cook another minute or two to warm everything together.
Place a few pieces of the ham and cheese on the outside as a garnish. This is also a great way to tell the omelets apart if you are making a few with different ingredients in them.
Baked Cheddar Cheese and Ham Omelet
Mornings are hectic and it’s unlikely that a home-cooked robust breakfast is appearing on the table. Everyone is in hurry to grab a bite and catch the bus or head off to work. This is a very good time to have breakfast for dinner with a Baked Cheddar Cheese and Ham Omelet.
- Author:Trish Lobenfeld
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 6 portions 1 x
- Category: Eggs
- Method: Baking
- one dozen large eggs
- 1/4 cup half and half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 cup s shredded Cheddar cheese
- 1 cup small pieces broccoli florets
- 1 cup small pieces cauliflower florets
- 1 cup diced ham
- Preheat the oven to 375 degrees F and lightly grease an 8- by 8- by 2-inch cake/brownie pan.
- Beat the eggs, half and half, salt and pepper until frothy.
- Scatter the fillings across the bottom of the pan and cover with the scrambled eggs.
- Bake in the preheated oven for 45 minutes. The omelet is done when puffed, solid in the middle and a little golden on the edges. Let sit 15 minutes before slicing.
Send leftovers in the lunch box tomorrow.
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Ham Chile and Cheese Baked Omelet
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The first time I made this, was last month for a church Christmas breakfast. I liked how it turned out so much that I made it again, just so I could share it with you on the blog. For the record, there were a lot of these baked omelets and other casseroles, and mine was the first to go. That’s sayin’ somethin’!
We totally had this for dinner (brinner) and I was rushing to get the pictures taken because the sun was setting around 4:45pm and I was losing all my natural light. Despite the rush, I still think they turned out all right!
I’m really hoping you can see the yummy goodness in this baked omelet! You build this omelet in layers. Cheese and chiles on the bottom, then diced ham, then the egg mixture and some extra cheese on top with a little sprinkle of parsley for looks!
A lot of the ingredients float upwards as it bakes and makes it all speckled and pretty! It’s a great dish to serve to groups for breakfast, brunch, or brinner!
Easy Ham and Cheese Omelette with Cream Cheese – Keto, Low Carb
Put a new spin on a classic ham and cheese omelette by adding cream cheese to the filling. A quick and tasty meal perfect for breakfast, brunch or brinner.
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min
- 10 Eggs
- 10 oz Deli Ham, Diced
- 1 tsp Coconut Oil
- 4 oz Cream Cheese, Softened
- 1 Cup Shredded Cheese + More for Topping
- 2 Tbsp Heavy Cream
- Heat a small non-stick skillet over medium heat. Add the coconut oil and diced ham. Brown the ham.
- Meanwhile, whisk together the eggs and heavy cream.
- Once the the ham is browned to your liking, add it to a bowl along with the cream cheese and 1 cup shredded cheese. Mix together to make the omelette filling.
- Pour some of the egg mixture into the same non-stick skillet. Make sure the bottom of the skillet is covered and you don’t want it too thin. Let the eggs cook, but don’t mix them.
- Once the eggs are cooked almost all the way through, use a spatula to carefully flip the omelette over, just like flipping a pancake. Put some of the omelette filling on top of the eggs. Let the eggs finish cooking, then gently fold or roll your omelette. Sprinkle shredded cheese on top of the omelette. Let the omelette cook another minute or so, until the filling is warmed through and melty.
- Move the finished omelette to a plate, and continue making the rest of the omelettes. Cover the omelettes to keep warm or keep warm in the oven. Serve and enjoy.
Yield: 6 servings, Serving Size: 1 Omelette
Amount Per Serving: Calories: 340, Total Fat: 23.6g, Saturated Fat: 12.8g, Cholesterol: 385.4mg, Sodium: 877.6mg, Carbohydrates: 3.9g, Fiber 0g, Sugars: 2g, Protein 23.7g
Keto western omelet
- 6 6 egg eggs
- 2 tbsp 2 tbsp heavy whipping cream or sour cream
- salt and pepper
- 3 oz. (¾ cup) 85 g (180 ml) cheddar cheese, shredded and divided
- 2 oz. 55 g butter
- 5 oz. 140 g smoked deli ham, diced
- ½ (2 oz.) ½ (55 g) yellow onion , finely chopped yellow onions , finely chopped
- ½ (2½ oz.) ½ (70 g) green bell pepper , finely chopped green bell peppers , finely chopped
Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Pair with a fresh, green salad.
If you like to keep it spicy, serve with Tabasco or Sriracha sauce, or jalepenos on the side. Yes!
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We believe that you loose weight by eating a high fat diet. Please read here:
Can I convert the the high fat ingredients to lower fat and get somewhat the same taste. Need to loose weight and am diabetic.
I am allergic to the cow including milk, butter, and cow cheese. What is the most metabolically efficient substitute?
For milk or cream, you can use coconut milk or coconut cream. For butter, you can use bacon grease or coconut oil, depending on the recipe and for cow cheese you can try feta (sheep) or goat cheese.
Can this be made ahead of time and eaten cold for a school lunch? I like to meal prep for my college lunches. I have access to a microwave but it is quicker for me to just sit and eat.
That would be personal preference. I am not sure I would care for a cold omelet but if it sounds appealing to you, then you can certainly do that.
I don't have ham at the moment. Can I use bacon or chorizo instead? And if so how much should I use? Thanks!
That should work. You should be able to use the same amount.
Can you explain where the 6 carbs are in this recipe?
Eggs, heavy cream, cheese, onion and bell pepper all have carbs.
Can you use light sour cream and cheese because I'm not fond of either
Generally, the "light" versions of products will have more carbs and less fat, which is not a great idea.