Best Recipes - Breakfast Omelette with Ham, Cheese and Chives
Best Recipes - Breakfast Omelette with Ham, Cheese and Chives
This quick ham-and-cheese omelette is a reliable breakfast classic: savory ham, melty cheese, and fresh chives come together in about 15 minutes. The method is simple, but a few small choices—medium heat, gentle stirring, and adding chives at the end—help you get a tender, creamy texture instead of dry scrambled eggs. It works just as well for brunch or an easy weeknight meal when you want something warm and satisfying without extra prep.
Ingredients
- 4 eggs
- 100 g ham
- 50 g cheese
- 10 g chives
- Salt
- Black pepper
Preparation Time
15 minutes
Step-by-Step Instructions
- Prep everything first: dice or slice the ham into small pieces. Finely chop the chives. Grate the cheese into a separate bowl so you can add it quickly when needed.
- Heat a frying pan over medium heat. Add the ham and sauté briefly until it smells fragrant and the edges start to lightly brown. (If you normally use a little cooking fat for the pan, keep it minimal—this recipe doesn’t need much.)
- Crack the eggs into a bowl and whisk until the yolks and whites are fully combined. Season with salt and pepper to taste. Don’t overwhisk; just make the mixture uniform.
- Pour the eggs into the pan over the ham. Let them set for a moment, then cook while gently stirring from time to time with a spatula. Occasional stirring helps the eggs cook evenly and stay soft.
- When the eggs are still slightly glossy on top, sprinkle in the grated cheese. Continue cooking, stirring occasionally, until the cheese melts and the eggs are almost done.
- When the eggs look nearly set (no liquid pools, but still moist), fold in the chopped chives. Cook for another 20–30 seconds so the chives warm through while keeping their fresh flavor.
- Remove from the heat and serve immediately. Eggs continue cooking from residual heat, so taking the pan off a little early helps prevent overcooking.
Tips
- Use medium heat: too hot and the outside browns before the center turns tender.
- Season carefully, since ham and cheese can be salty on their own.
- For a softer texture, stir a bit more often; for a firmer omelette, stir less.
- Grate the cheese finely so it melts quickly and distributes evenly.
Serving Suggestions
Serve the omelette as-is, or pair it with a simple side like sliced tomatoes, cucumbers, or a small green salad. It’s also great tucked into a sandwich for an easy grab-and-go breakfast. Enjoy!