This Ham and Cheese Omelet is the ultimate comfort food—simple, hearty, and packed with melty cheese and savory ham.
Whether you’re whipping it up for breakfast, brunch, or a quick dinner, it’s a foolproof way to use leftover ham deliciously.
Why You’ll Love This Ham and Cheese Omelet
Ready in just 15 minutes – perfect for busy days
Minimal ingredients – you likely have them on hand
Customizable – add veggies, herbs, or different cheeses
High-protein, low-carb meal
Family-friendly and kid-approved
Works for breakfast, lunch, or dinner
What You’ll Need (Ingredient Highlights)
Large eggs – the star of the omelet
Milk – for a tender and fluffy texture
Leftover cooked ham – diced or cubed
Mature cheddar cheese – grated or cubed for melty goodness
Flat-leaf parsley – fresh herb flavor boost
Mustard powder – adds a subtle savory depth
Butter – for a golden, non-stick cook
Salt and pepper – classic seasonings
Pro Tips Before You Start
Use a non-stick skillet for easy flipping and cleanup
Beat the eggs thoroughly to incorporate air and create a fluffy omelet
Cook on medium heat – too high will overcook the outside before the inside sets
Preheat the skillet properly before pouring in the eggs
Add cheese cubes inside the batter for a melty, creamy texture
How to Make a Ham and Cheese Omelet
Step 1: Whisk the eggs
Crack eggs into a bowl. Beat them well until fully combined and slightly frothy.
Step 2: Add flavor
Mix in milk, chopped parsley, mustard powder, and a pinch of salt and pepper.
Stir in the chopped ham and grated or cubed cheese.
Step 3: Heat the pan
Melt butter in an ovenproof or non-stick skillet over fairly high heat until fully melted and sizzling.
Step 4: Cook the omelet
Pour the egg mixture into the hot skillet.
Use a spatula to gently push eggs from the sides toward the center as they begin to set.
Step 5: Finish cooking
Reduce heat to medium. Cook until the bottom is set, about 3 minutes.
Fold the omelet in half with a spatula, forming a half-moon, and cook for another 3 minutes until the inside is cooked through.
Step 6: Serve
Slide the omelet onto a plate and serve immediately while hot and cheesy
What to Serve It With
Hash browns or skillet potatoes for breakfast
Mixed green salad for a lighter brunch or lunch
Roasted asparagus for an elegant dinner
Toast or crusty bread for soaking up the extra cheese
Chilled white wine like Chenin Blanc for an indulgent dinner
Variations / Substitutions
Add sautéed spinach, mushrooms, or bell peppers
Swap cheddar for Swiss, Monterey Jack, or gouda
Use diced turkey or cooked bacon instead of ham
Spice it up with a pinch of cayenne or hot sauce
Make it vegetarian by skipping the ham and loading up on veggies
Storage & Leftovers
Fridge: Store leftover omelet wrapped or in an airtight container for up to 2 days
Reheat: Microwave wrapped in a paper towel for 1–2 minutes, cutting into pieces first for even heating
Tip: Omelets are best fresh but reheat surprisingly well for a quick meal
FAQs
Can I make this omelet without milk?
Yes! The omelet will still be fluffy, just slightly firmer.
How can I make the omelet extra fluffy?
Beat the eggs really well and don’t overcook them.
Can I bake the omelet instead of folding?
Yes! Slide the skillet under a broiler for 2–3 minutes to set the top.
What’s the best cheese for a ham omelet?
Sharp cheddar, Swiss, or any melty cheese you love.
Is mustard powder necessary?
It adds a subtle savory note but can be skipped if you prefer.
Can I freeze omelets?
Omelets are best fresh, but you can freeze and reheat them if needed.
Can I double the recipe?
Absolutely! Just use a larger skillet or make two batches.
Final Thoughts
This Ham and Cheese Omelet is a timeless recipe that’s quick, easy, and endlessly adaptable.
Whether you need a hearty breakfast, a quick lunch, or a light dinner, this savory, cheesy omelet is sure to hit the spot every time!
Full Recipe Card
Ingredients
6 large eggs
1½ tablespoons milk
1 tablespoon chopped flat-leaf parsley
Small pinch mustard powder
Sea salt and freshly ground black pepper
Handful leftover cooked ham, chopped
Handful mature cheddar cheese, grated or cubed
1 generous tablespoon unsalted butter
Instructions
Step 1: Beat eggs in a bowl.
Mix in milk, parsley, mustard powder, salt, and pepper.
Add ham and cheese.
Step 2: Melt butter in a skillet over fairly high heat.
Step 3: Pour in the egg mixture, gently pushing eggs from edges toward the center.
Step 4: Reduce heat to medium. Cook until the bottom is set, about 3 minutes.
Step 5: Fold the omelet in half and cook another 3 minutes.
Step 6: Serve hot and enjoy!
