It’s been an unforgettable spring so far. Life is definitely different on so many levels. This time is hard to navigate some days and other days I get so thankful for every extra minute I get to spend with my kids and husband. Aside from the infrequent grocery shopping trips and trail runs I don’t leave the house much.
Loving Breakfast Recipes these Days
Eggs! We can’t keep eggs stocked in this house. And I may be the reason…been making these ham and cheese omelettes recently and the fam is loving them!
They are super simple, fluffy with a bit of a crust on the outside which adds tons of flavor and stuffed with cheddar cheese and cubed ham on the inside with a touch of salt and pepper. They are my ultimate breakfast game that is continuing to get better during these weeks of #socialdistancing. These will likely make an appearance at our house real soon for Easter Sunday brunch because we all loved them so much.
They aren’t fancy, they aren’t over the top difficult, and yes they are the tastiest things I have had all week. Lately, I have lived for breakfast foods and baking cookies. They are giving me the extra oomph I need in my life.
We eat eggs for dinner about once a week. They are usually scrambled or fried because they are easy, so good, and we start to miss them if I don’t cook them regularly. However, now that we were introduced to these amazing omelettes we can add a little extra variety on our eggs-for-dinner nights.
Here’s what you need:
- Eggs (duh)
- Little butter for the pan
- Splash of milk to mix with the eggs
- Salt/Pepper but we aren’t counting these in the 5 ingredients, mmmm k
- Cubed ham
- Cheddar cheese
That’s it my friends. That’s all you need to make these ham and cheese omelettes that are basically life-changing. A non-stick pan 10-inch skillet is also pretty important for these omelettes. Oh and they are super filling. I made each with 3 eggs just FYI.
Tips for Omelette-Making
- Like I said above, a non-stick 10-inch skillet is ideal for omelettes but work with what ya got!
- A well pre-heated skillet is crucial to getting that perfect outer “crust” on your omelettes. I also add just a bit of butter (1 tsp) to the pan and tilt the pan back and forth until the butter is evenly coating the entire pan.
- My method goes like this –> after pan is well heated (medium high) add the whisked eggs and milk to the skillet. If the skillet was hot enough the eggs will start to bubble a bit and this is ok. Turn the heat down to medium or just below medium at this time. After a couple minutes, tilt the pan to let the runny eggs that are on top run down. As you are doing this, lift the edge of the eggs that are at the bottom so the runny eggs can fill up underneath and cook. Keep doing this around various parts of your pan until there are no more runny eggs on top and your eggs looked cooked. At this point you can add the cheese and cubed ham to half of your omelette. Add some more freshly cracked black pepper and fold the empty half over the half with the filling using a pancake turner.
Life Lately
Social distancing has me a little anxious at times and I’m certainly not my usual self in the kitchen lately and I think it has been very good for me.
I’ve LOVED the extra baking time and my family seems to love it too as they eat up everything I bake as soon as I bake it. Like literally the cookie dough disappears before my eyes before I can even get my cookies baked lately. I would definitely recommend getting outside your comfort zone when it comes to cooking because even though we might fail (hello, yes this is me all of the time) those wins make everything so worth it.
Also every opportunity you can get outside and just enjoy yourself even if it’s only in your backyard. This is something I have started to do more of lately and it’s so unbelievably helpful especially when we barely leave the house these days.
Hope you all have a safe and joyful Easter! Hope you give these ham and cheese omelettes a try and be sure to let me know your thoughts in the comments below! 🙂
5-Ingredient Ham and Cheese Omelettes
Ingredients
- 3 eggs, large
- 1/2 tbsp unsalted butter
- 1 tbsp milk
- kosher salt
- black pepper
- 1/4 cup cubed cooked ham
- 1/4 cup shredded cheddar cheese
Instructions
- If making multiple omelettes, preheat oven to 170℉ to keep omelettes warm after cooking. Otherwise proceed to next step.
- In a medium bowl, add eggs and milk and whisk together. Add pinch of salt and pepper and give another good stir.
- Heat non-stick skillet over medium high heat. Add butter and watch closely because it will melt fast. Tilt pan to allow butter to evenly coat entire pan. Add whisked eggs to skillet. If pan was hot enough, eggs may start to bubble a bit after a minute or two and this is ok. Turn heat down to medium or just below medium. As the eggs begin to cook and the outer edge begins to harden, tilt pan a bit so the runny eggs on top run down. Using a pancake turner lift up the edge of the eggs at the bottom so the runny eggs can fill underneath and cook. Do this to various parts of the pan until there are no runny eggs on top left and the eggs are cooked. May need to decrease heat a little more during this last part.
- Add the shredded cheese and ham to one half of the eggs. Add some more black pepper as well if you'd like. Gently fold the empty half over the side with the ham and cheese. Top with a bit more cheddar cheese and some chopped parsley if desired. YUM!!
More Breakfast Recipes
Buttermilk Blueberry Pancakes
Sausage, Egg, & Croissant Breakfast Casserole
