Pan-Fried Ham and Cheddar Omelette
A classic three-egg omelette filled with sharp cheddar and diced ham. The recipe emphasizes gentle cooking to achieve a fluffy, tender texture without browning. Water whisked into the eggs creates lift, while careful pan management and strategic ingredient placement ensure clean rolling onto the plate.
Ingredients
- sharp cheddar, grated
- 1 ham steak, dicedbacon0.5:1
smokier, use less by weight
- 3 eggs
- salt, pinch
- 1 tbs butter
- water, splash
Instructions
- 1
Grate the cheddar, using a light handful or cheese quantity to preference
- 2
Dice the ham steak into small cubes
- 3
Melt butter in a nonstick pan over medium heat, coating the pan
- 4
Whisk together eggs, water, and salt
- 5
Pour the whisked eggs into the pan
- 6
Cook gently, swirling occasionally, until the bottom is set but top remains slightly wet. Lift cooked edges gently with a fork to let uncooked egg run underneath if cooking too fast
- 7
When egg is nearly set, scatter ham and cheese in a line from the pan handle
- 8
Once egg is fully set and cheese begins to melt, gently roll the omelette by releasing one edge and guiding it to fold over itself
- 9
Slide the omelette onto a plate, continuing to guide the roll as needed
Tips
Use a light handful of cheese; sharp varieties vary in intensity
One ham steak yields enough for multiple omelettes or leftovers
Water in the egg mixture creates a fluffier texture
Line fillings from the pan handle to the center for easier rolling
Medium heat prevents browning while cooking eggs through
Good to Know
Best served immediately. Leftover ham may be refrigerated separately for up to 4 days
Grate cheese and dice ham up to 1 day in advance; store separately
Serve on a warm plate immediately after rolling
Common Mistakes
Cook over high heat to avoid omelette browning before eggs set
Whisk eggs thoroughly to avoid uneven texture
Add fillings too early to avoid uncooked eggs at the center when rolling