Ham and Cheese Omelette Recipe

A ham and cheese omelette is the perfect go-to for a quick, protein-packed breakfast that feels indulgent and satisfying. With melty cheese and savoury ham folded into fluffy eggs, this easy omelette is one you'll come back to again and again.

Ham and cheese omelette is one of those timeless dishes that’s always there for you. Whether it’s a rushed weekday morning or a slow, quiet brunch, this simple classic never disappoints. Eggs, cream, cheese, and ham – it doesn’t get more honest or delicious than that.

Why I love this Omelette and you will too!

This ham and cheese omelette is warm, melty, salty and soft – a perfect combination that makes you feel looked after, even when you’ve only got five minutes to spare. I always say this is one of those “accidentally brilliant” recipes – especially when you’ve got some forgotten deli ham in the fridge and you want to make something quick, filling and genuinely satisfying.

You’ll love this version because it’s made the proper way: light, gently cooked eggs with the tiniest bit of wobble inside, shredded ham for depth, and a mix of cheddar and mozzarella that melts like a dream. No need for fancy equipment or complicated techniques. This is a classic French-style omelette that’s delicious, protein-packed, and surprisingly simple to master.

Ingredients

This recipe keeps things minimal on purpose – every ingredient brings something important to the plate.

• Free-range eggs – You’ll taste the difference. Richer yolks, better texture, and a fluffier omelette overall. These eggs are the backbone of this dish. Use a good ones in here!
• Single cream – Just a splash makes the eggs creamier and silkier. It gives the omelette a smooth, luxurious finish without making it heavy.
• Butter – Helps get that lovely golden edge and adds depth of flavour. It also keeps the eggs from sticking – essential for folding. Kerrigold, of course! Alright, if there is no Kerrigold in nearby store, use your favourite one, just take the unsalted one.
• Ham – I use thin slices and shred them. It’s savoury, salty, and balances beautifully with the creamy cheese.
• Cheddar and mozzarella mix – Cheddar brings sharpness, while mozzarella gives that gooey, stretchy melt. Together, they create the ultimate cheesy bite.
• Salt & pepper – Seasoning is key. A little goes a long way to bring out the best in the eggs and fillings.

Instructions - How to Make Ham and Cheese Omelette

This cheese and ham omelette is ridiculously easy. No tricks, no fancy folding, no stressing. Here’s how I do it – just four quick steps.

1. Step 1: Crack your eggs into a bowl, add the cream, and season with a good pinch of salt and pepper. Beat it all together with a fork until smooth.

2. Step 2: op a knob of butter into a non-stick frying pan and heat it over medium-high. When the butter melts and starts to foam, pour in your egg mixture.

3. Step 3: Let it sit for a few seconds, then lower the heat. Use a silicone spatula to gently push the cooked edges into the middle, tilting the pan so the uncooked egg flows underneath. This should take about 45 seconds.

4. Step 4: Add your shredded ham to one half and sprinkle cheese over the top. While the middle is still a little soft, use your spatula to fold it over gently. Cook for 30 seconds, flip, and cook for another 30. Done.

Cooking Tip #1: Don’t skip the waiting time after you pour the eggs in – those first 5 seconds let the base set, which makes folding way easier later.

Cooking Tip #2: If you’re new to folding omelettes, use two spatulas – one to lift, the other to fold. It’s not cheating, it’s just smart.

How to Serve (and Why You Should Eat It Fresh)

This ham and cheese omelette really is best eaten straight from the pan. The eggs are still soft, the cheese is perfectly melted, and the ham is warm and salty. That’s the magic combo. Serve it with a slice of good bread, a side salad, or a strong coffee. You don’t need much else.

As for storing? Honestly, don’t. It takes under five minutes to make, and it loses that creamy texture once it cools down. A reheated omelette just isn’t the same – the eggs go rubbery, and the cheese dries out. Trust me: cook it fresh every time. You’ll thank yourself.

Tips You’ll Actually Use

• Don’t overcook it. It’s tempting to wait until the eggs are fully set before folding – don’t. The centre should still be slightly soft. The heat from the pan finishes cooking once folded, giving you that dreamy texture.
• Cream beats milk. Cream gives richness without watering the eggs down. Milk can sometimes make your omelette thin and floppy.
• Choose the right pan. A good non-stick pan is your best friend here. It keeps the eggs intact and gives you that smooth finish.
• Give the eggs a moment. After pouring the mixture in, let it sit for a few seconds. This helps build a base layer and makes your omelette easier to flip.
• Don’t overload the filling. Less is more. Too much cheese or ham can make folding messy and affect the cooking.
• Cook low and slow after the first sizzle. High heat to start, then reduce to medium. This ensures your eggs are cooked through but still soft.
• Use a silicone spatula. It’s gentler than metal and won’t scratch your non-stick pan. Plus, it lets you fold the omelette without tearing it.
• Always serve it warm. It’s not just about taste – the texture is totally different. Once cooled, the eggs firm up and the cheese loses that melty magic.

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Ham And Cheese Omelette Recipe

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Ham and Cheese Omelette - A quick and tasty breakfast made with soft, creamy eggs, savoury shredded ham, and perfectly melted cheese. This easy ham and cheese omelette takes less than five minutes to make and is the ideal way to start your morning.

Ingredients

• 2 large free-range eggs
• 2 tablespoon single cream
• Knob of butter
• 2 thin ham slices, shredded
• Handful of cheddar and mozzarella mix, grated
• Salt and ground pepper

Instructions

1. Crack the eggs into a bowl. Add the single cream and season with salt and pepper. Beat well with a fork until smooth.
2. Melt a knob of butter in a non-stick frying pan over medium-high heat. Once foaming, pour in the egg mixture.
3. Wait 5 seconds, then reduce heat to medium. Use a silicone spatula to push cooked egg from the edges into the centre, tilting the pan so the uncooked egg flows underneath. Do this for about 45 seconds until nearly set.
4. Scatter the shredded ham on one side and sprinkle over the cheese. Fold the omelette in half, cook for 30 seconds, flip gently, and cook for another 30 seconds. Serve hot.

Notes

Always beat eggs thoroughly for a uniform texture.

Let eggs settle in the pan before stirring.

Use freshly grated cheese for better melt.

A good non-stick pan is essential.

Don’t let it cool – eat immediately for best flavour.