Diner-Style Ham and Cheese Omelet

Start your day with a classic diner-style omelet that’s packed with delicious flavors and gooey melted cheese. This recipe guides you through creating a fluffy and flavorful ham and cheese omelet that will leave you satisfied and ready to take on the day. With a few simple steps and a little patience, you’ll be able to achieve the perfect consistency for your omelet, resulting in a delightful breakfast for two. Get ready to enjoy the diner experience in the comfort of your own home!

Makes 1 large omelet, serving 2

INGREDIENTS:

• 5 large eggs
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 ounces ham steak, diced
• 2 ounces cheddar cheese, grated

INSTRUCTIONS:

1. In a medium bowl, combine the eggs, kosher salt, and freshly ground black pepper. Whisk the mixture until it becomes homogeneous and frothy, which usually takes about 1 minute. Allow the egg mixture to rest at room temperature for at least 15 minutes. During this time, you’ll notice the eggs darkening in color significantly.
2. Meanwhile, melt 1 tablespoon of unsalted butter in a 10-inch nonstick skillet over medium heat until it browns lightly. Add the diced ham to the skillet and cook, stirring frequently, until the edges have started to brown, which should take about 3 minutes. Transfer the cooked ham to a small bowl and add the grated cheddar cheese. Toss the ham and cheese together to combine.
3. Wipe out the skillet with a paper towel and return it to medium heat. Add the remaining tablespoon of unsalted butter to the skillet and allow it to brown lightly.
4. Rewhisk the rested eggs until they become foamy, then add them to the skillet. Cook the eggs, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until the omelet is almost set, which takes about 45 seconds.
5. Sprinkle the ham and cheese mixture over half of the omelet. Remove the skillet from the heat, cover it, and let the omelet sit for about 1 minute until it reaches the desired consistency.
6. Using the silicone spatula, carefully fold the omelet in half. Slide the omelet onto a serving plate, and it’s ready to be served immediately.

Now you have a diner-style ham and cheese omelet that’s fluffy, savory, and packed with flavor. The melted cheese combined with the savory ham creates a delightful breakfast treat. Enjoy this delicious omelet for a special breakfast or brunch with your loved ones. Happy cooking!

VARIATIONS:

Feel free to explore other diner-style omelet variations by trying out different fillings. Here are two more options you can consider:

Diner-Style Mushroom, Pepper, and Onion Omelet:

• Omit the ham and cheddar cheese. Follow the instructions for preparing the omelet as described in the main recipe.
• For the filling, melt 1 tablespoon of butter in a skillet over medium-high heat. Cook ½ cup sliced mushrooms until they release their liquid, and the liquid has evaporated, and the mushrooms have started to sizzle again, which usually takes about 3 minutes.
• Add ½ cup diced bell pepper and ½ cup diced onion to the skillet. Season with salt and pepper and cook, stirring and tossing frequently, until the vegetables are softened and lightly browned, about 5 minutes longer.
• Transfer the cooked vegetables to a small bowl and add the grated cheddar cheese. Toss everything together to combine.
• Assemble the omelet with the vegetable and cheese filling, fold it, and serve as directed in the main recipe.

Diner-Style Asparagus, Shallot, and Goat Cheese Omelet:

• Omit the ham and cheddar cheese. Follow the instructions for preparing the omelet as described in the main recipe.
• For the filling, melt 1 tablespoon of butter in a skillet over medium-high heat. Cook 8 stalks of asparagus (bottoms trimmed and cut into 1-inch segments) until they’re tender and beginning to brown, which usually takes about 5 minutes.
• Add 1 large shallot (thinly sliced, about ½ cup) to the skillet and cook until softened, which takes about 3 minutes.
• Transfer the cooked asparagus and shallots to a small bowl and add 2 to 3 ounces of crumbled fresh goat cheese. Toss everything together to combine.
• Assemble the omelet with the asparagus, shallots, and goat