Need a satisfying breakfast that’s ready in a flash? Our Perfect Ham and Cheese Omelet is done in about 10 minutes from start to finish! With deli-sliced ham that warms up quickly and almost no prep work, this is a quick breakfast that’s perfect for a weekday morning.
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This ham and cheese omelet recipe couldn’t be easier! It’s hearty and filling all on its own, but if you have a little extra time, pair it with fruit salad and fried potatoes for the perfect weekend breakfast or brunch.
I cook my omelets low and slow, so they turn out perfectly tender with just a slight golden color on the outside. Once the eggs hit the pan, we let them cook for a bit before adding the toppings—just enough time for the ham to warm up and the cheese to melt.
To keep things quick and easy, I usually use pre-shredded cheese (I know, a no-no in the culinary world—but hey, it’s a great way to get breakfast on the table fast with minimal prep).
If you have the time, freshly grated cheese is always a great option. Sometimes, we do that too!
Ingredient Photo
See recipe card for exact amounts.
Ingredient Notes
- Eggs: I use two large eggs for one omelet.
- Ham: Thinly sliced deli ham is ideal since it heats up quickly. If you’re using leftover ham in chunks or thick slices, warm it in the skillet before making your omelet.
- Cheese: Pre-shredded cheese doesn’t melt as smoothly as freshly grated, but we use it most of the time to cut down on prep. This time, we used a Colby Jack blend, but just about any cheese works. My favorite is sharp cheddar cheese, but Lee prefers the blend.
- Liquid: I occasionally add a splash of cream if I already have some in the fridge, but regular milk works just as well. Even water does the trick!
- Butter: Use real butter or margarine—whatever you have on hand works great.
- Seasoning: We season our omelets with a pinch of salt and black pepper, not too much.
Process Photo
How to Reheat an Omelet
- Microwave: Place the omelet on a microwave-safe plate and heat for 30-60 seconds until warmed through.
- Oven: Preheat to 350°F. Place the omelet on a sheet pan and cover with foil. Warm for about 5 minutes, or until heated through. Be careful when removing the foil, as steam may escape.
- Stovetop: Heat a little oil or butter in a nonstick skillet over medium heat. Warm the omelet for 2-3 minutes per side, or until heated through.
- Toaster Oven: Lightly grease the tray and place the omelet inside. Cook at 350°F for 4-5 minutes. The omelet may crisp up slightly.
Frequently Asked Questions
Store in the refrigerator in an airtight container for about 4 days.
Yes! Omelets freeze well for up to 3 months. Let them cool completely, then stack multiple omelets with parchment paper in between to prevent sticking. Store them in an airtight container or freezer-safe bag for best results. Thaw in the refrigerator overnight before reheating.
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Perfect Ham and Cheese Omelet Recipe
Ingredients
- 1/2 tbsp butter
- 2 eggs
- 2 slices deli ham
- 1/4 cup shredded cheese
- 1 tbsp heavy cream, milk, or water
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Instructions
- Melt the butter in a skillet over medium-low heat, swirling it around to coat the bottom.1/2 tbsp butter
- In a small bowl, beat the eggs and cream (or water or milk) until light and fluffy.2 eggs, 1 tbsp heavy cream, milk, or water
- Pour in the egg mixture and let it cook for about 5 minutes, or until it starts to set. (The time may vary depending on your pan and stove.)
- Once the eggs are cooked to your desired doneness, add the ham and cheese to one side.2 slices deli ham, 1/4 cup shredded cheese
- Using a turner or rubber spatula, carefully fold one half of the omelet over the other.
- Let it cook for another minute or two, then transfer to a serving plate.
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