Dr Mobeus
Ham and Cheese Omelette
The omelette is the cafe classic that never costs much to make. Two eggs, a bit of ham and a handful of grated cheddar come together in minutes, and with a slice of buttered toast on the side you have a proper lunch for under a quid. It is the kind of dish that pays you back for paying attention: a few degrees too hot and the eggs go rubbery, but get it right and you have something soft and golden folding around molten cheese.
The trick with any omelette is confidence and prep. Have everything chopped and grated before the pan goes on, because the whole thing takes less than five minutes from cracking the eggs to folding. Beat the eggs well with a splash of milk so they are completely combined, then let them set undisturbed for a moment before drawing the edges in. Fill, fold, slide onto the plate and eat immediately.
This version uses the classic pairing of ham and mature cheddar, but the same method works with anything in the fridge. Cooked chicken, leftover vegetables, a spoonful of pesto, even a bit of last night’s chilli. Once you can make an omelette, you can always turn odds and ends into dinner.
Ham and Cheese Omelette
Ingredients
Method
- Crack 2 eggs into a bowl with 1 tablespoon of milk and a pinch of salt and pepper. Beat well with a fork until completely combined and a little frothy.
- Melt half the butter in a non-stick frying pan over a medium heat until foaming but not brown.
- Pour in the beaten eggs and let them set for 30 seconds, then draw a spatula around the edge of the pan, tilting it so the runny egg flows underneath. Repeat for 1 to 2 minutes until the top is nearly set.
- Scatter half the ham and half the cheddar over one half of the omelette and let the cheese begin to melt, about 30 seconds.
- Fold the empty half over the filling, slide the omelette onto a warm plate and keep warm while you repeat with the remaining ingredients.
- Butter the toast and serve each omelette with a slice alongside.
Tips and Variations
A non-stick pan makes this much easier, but a well seasoned pan works too if you use enough butter. Take the pan off the heat just before the eggs are fully set as they keep cooking on the plate. Do not salt the eggs too far in advance as it can make them watery, a pinch just before cooking is fine. Vegetarian swap: leave out the ham and add fried mushrooms or defrosted frozen peas instead.
