Ham and Swiss Omelet
A tender folded omelet filled with diced deli ham and nutty Swiss cheese, cooked in butter over medium-low heat. Two omelets in 15 minutes.
- Prep5 min
- Cook10 min
- Total15 min
- Servings2
- Net carbs*2.7 g
- LevelEasy
A good ham and Swiss omelet is soft and pale yellow on the outside, with melted cheese and warm ham folded into the middle. It is a classic diner order that takes only a few minutes at home. Swiss cheese melts into long, creamy strands and brings a mild nutty flavor that pairs well with salty ham.
Most rubbery omelets come from a pan that is too hot. Medium-low heat lets the eggs set into soft curds without browning. Stir them gently with a spatula for the first 30 seconds, then leave them alone so the bottom forms a smooth skin that will hold the filling when you fold it.
Ingredients
Makes 2 omelets (3 eggs each). Tap an item to check it off.
Equipment
- 8-inch nonstick skillet
- Whisk
- Silicone spatula
Instructions
- Whisk 3 eggs with 1 tablespoon cream and half of the salt and pepper until frothy. Repeat in a second bowl for the second omelet.
- Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat until it foams.
- Add half of the ham and warm it for 1 minute, then pour in one bowl of eggs.
- Stir gently for 30 seconds, then let the eggs cook undisturbed 2 to 3 minutes, until the top is barely wet.
- Scatter half of the Swiss and green onions over one side. Fold the omelet in half and cook 1 minute more to melt the cheese.
- Slide onto a warm plate. Repeat with the remaining butter, ham, eggs, cheese and green onions.
Estimated nutrition per serving
- Calories
- 541
- Total carbs
- 3 g
- Fiber
- 0.2 g
- Net carbs
- 2.7 g
- Protein
- 36.7 g
- Fat
- 42.2 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 2 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Warm the plates in a low oven. Omelets lose heat fast on a cold plate.
- If the top stays runny, cover the pan with a lid for 30 seconds before folding.
Substitutions
- Swiss → sharp cheddar Same amount. Bolder flavor and a little more carbs.
- Deli ham → crumbled cooked bacon Use 4 slices. Smokier and richer.
- Heavy cream → water Same amount. A lighter omelet with a slightly firmer texture.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Best eaten fresh. Leftovers keep in an airtight container up to 2 days.
- Freezer
- Does not freeze well. The eggs turn watery and spongy after thawing.
- Reheat
- Microwave at 50% power for 45 to 60 seconds, or warm covered in a skillet over low heat for 3 minutes.
Questions cooks ask
Should I add milk or cream to omelet eggs?
A spoonful of cream makes the eggs more tender and forgiving. It is optional.
