Ingredients
– 3 large eggs
– Pinch of salt
– 1 tbsp cream or milk (optional)
– 1 tbsp unsalted butter or 2 tsp olive oil
– 1/3 cup chopped chicken ham
– 1/3 – 1/2 cup shredded Colby, cheddar, or Monterey Jack cheese
Optional Toppings: Chopped chives, roasted cherry tomatoes, sautéed mushrooms, toast
Instructions
1. Whisk the eggs with salt and cream/milk until slightly foamy.
2. Cook the chicken ham in butter for 90 seconds, then set aside.
3. Semi-scramble the eggs in the same pan, stirring gently for 30 seconds.
4. Add cheese and chicken ham on one half of the omelette.
5. Fold the omelette over the filling and cook for another 30 seconds until the cheese melts.
6. Serve immediately with optional toppings.
Notes
– For a fluffier omelette, whisk the eggs more and cook on low heat.
– Any melting cheese works; Colby is a great all-rounder.
– Store leftovers in the fridge for up to 3 days or freeze for 3 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, French-inspired
Nutrition
- Calories: 595 kcal
- Sodium: 907mg
- Fat: 49g
- Saturated Fat: 25g
- Carbohydrates: 2g
- Protein: 35g
- Cholesterol: 601mg