Whip up this smoked ham omelet for any day of the week. Making eggs like a restaurant chef is easier than you think. Once you learn how to make this recipe, the combinations of fillings are plentiful.
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Use Your Leftovers for a New Recipe
Often, I will use leftover vegetables or meat that has been cooked and create a wide variety of omelet combinations. Today it is smoked ham, green onions, shredded cheese, and fresh tomatoes. This was delicious and quick to make too.
The smoked ham is from a local butcher that smokes their own meat. Just delicious. We love to get it in 6-inch rounds that are sliced thin. It is packed full of flavor, yet moist enough to just pick up a piece and eat it. We love it in sandwiches and our omelets too.
Here are other omelet combinations that you might enjoy:
Restaurant Style Hash Browns at Home – Perfect Breakfast Side Dish
For a side dish, I shredded a few Yukon Gold potatoes and made homemade hash browns. I started the potatoes before I worked on the egg dish. Here is how I make crispy hash browns just like in a restaurant. They are simple, fresh, crispy, and perfectly cooked through. A great breakfast side dish.
Correct Spelling of Omelet
Some people spell this Omelet, others might use Omelette. They are both correct. Here is the difference.
According to a few online dictionaries, an omelet (or omelette) is a type of egg dish that is frequently served as a breakfast or brunch entrée. However, neither spelling is wrong, but there are some guidelines for when to use which. Omelet is the standard spelling in American English. Whereas the British spelling, omelette, is the modern French spelling. So, there you have it. The next time you are wondering about the spelling, either one will do.
Steps to Making an Omelet
I like to prep my ingredients ahead of time. This helps the whole process go much quicker. If using leftover ingredients for the filling, they are already cooked, so all I need to do is dice up the fixings and heat them through in a skillet. Then set aside until they are used in the omelet.
Add a bit of butter. Cook stirring occasionally until the onions or other fillings begin to caramelize. Remove from skillet and set aside.
In the same pan, add a tablespoon of butter. Once melted, add the eggs that have been whisked with a fork.
Season with salt and pepper.
The edges should immediately begin to set. Tilt pan so that all parts of the egg cook evenly.
It should become less and less watery from the outside edges in. When the top of the egg has thickened enough that little liquid remains, you can either flip it with a spatula, or start placing the filling on one side. (This should take about 3-4 minutes). Turn down heat to medium.
Add the omelet fillings.
Fold the fried egg over the ingredients and cook approximately one minute, just to reheat the filling. Slide the omelet out of the skillet onto a serving plate.
Top with shredded cheese and your other favorite toppings.
Omelet Recipe Success
Use a non-stick frying pan or a well-seasoned cast iron skillet. (Something that eggs will not stick to). This will assure that you are able to flip over the eggs and fold over the ingredients without any problems. Additionally, it is wonderful to be able to tilt the pan and give the eggs just a little push with a spatula and have it slide right onto the serving plate. There is nothing worse than wanting to have a beautiful plated presentation only to have the eggs stick to the pan. Believe me, I have done that years ago. So, I make sure that I start with the right pan.
Use medium-high or medium heat. If the heat is too high, the edges of the egg will become overcooked and the center will still be raw.
Wait to flip the eggs until the center does not have much raw egg left. It will be so much easier to flip and have the entire egg mixture stay intact.
If you are concerned that the center of your eggs are not cooking, you can push the edges of the egg to the center a bit and tilt the pan in the direction where you pushed your eggs. This will help the uncooked egg run onto the skillet heating surface. Work around the pan in a few placed doing this until the omelet is cooked enough to be flipped.
Whip Up Omelets for Any Mealtime
Omelets are not just for breakfast anymore.
They make a perfect weeknight meal. Great for anyone watching their diet. Whether it is a Hickory Smoked Ham and Cheese Omelet or other scrumptious and healthy fillings, they are quick to make and good for you.
Smoked Ham Omelet
- 2 large Eggs Whipped with a fork
- 1/2 Cup Smoked Ham Diced
- 1 Green Onion Diced
- 2 Tablespoons Butter
- Salt to taste
- Pepper to taste
- 1/4 Cup Tomato Diced
- 1/2 Cup Cheese Shredded, any kind you like. Today, I used colby/jack shredded cheese.
- Prepare the ham and green onion. Dice the onion and put in a small container until ready to use. Dice the ham into bite-sized pieces and place in a container until ready to use.
- Begin melting 1 tablespoon of butter in a non-stick skillet or well-seasoned cast iron pan. Add the ham and the green onions – saving about a tablespoon of the green onions to add as a garnish and for fresh onion taste at the end. Cook a few minutes until caramelized. Remove from the pan and put in a container until ready for the use.
- In the same pan, begin melting the next tablespoon of butter. While that is melting. Crack open the eggs in a bowl and whisk with a fork. when the butter is melted, add the eggs to the pan.
- When the eggs are a good half cooked, it is time to flip them. Wait to flip the eggs until the center does not have much raw egg left. It will be so much easier to flip and have the entire egg mixture stay intact. If you are concerned that the center of your eggs are not cooking, you can push the edges of the egg to the center a bit and tilt the pan in the direction where you pushed your eggs. This will help the uncooked egg run onto the skillet heating surface. Work around the pan in a few placed doing this until the omelet is cooked enough to be flipped.
- Once flipped, add the fillings to one side of the eggs. In this case, it is the smoked ham and cooked green onion. Add part of the shredded cheese here too.
- Fold the eggs with no fillings on it over the side that has fillings on it. Cook just a minute more to get the fillings heated through again. Use a spatula and tilt the pan to slide the omelet out onto a serving plate.
- Sprinkle on the rest of the green onions and cheese and the diced tomato. Enjoy
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.