Ham and cheese omelette

Ham and cheese omelette

From Pasta to Pancakes
Claire Peters

Omelettes are the ultimate fast food; they should be cooked in one minute and on a high heat. Follow these basic tips and your omelette should be perfect. Use a non-stick pan, preferably 20–22 cm in diameter. I use mainly butter and a drizzle of oil. This is because butter cooked on a very high heat burns but not once you add a little oil.


Quantity Ingredient
2 eggs
1 tablespoon milk
25g butter
1 teaspoon oil
2 tablespoons cheddar cheese, grated
2 tablespoons ham, chopped


  1. Crack the eggs into a bowl and add the milk. Use a whisk to mix just until the eggs and milk are combined, as you need to keep some air in the eggs to create a fluffy omelette. Add a good pinch of both salt and pepper.
  2. Put your pan onto a high heat and add the butter and oil. When they are hot, after about 1 minute, add the egg mixture.
  3. Using a spatula, start scraping the mixture from the outside of the pan into the middle. Tilt the pan to allow any un-cooked liquid egg to flow into the gaps and cook. It should take no more than a minute to cook. Don’t forget the heat should be set to HIGH so you’ll need to work quickly.
  4. Scatter the cheese and ham over the middle of the omelette and shake the pan around a little. Carefully flip half of the omelette over the other half as this will make the cheese melt faster.
  5. After a further 10 seconds, tip the folded omelette onto a plate and serve.

Optional extras:

  • As far as fillings are concerned you can really be as creative and have as much fun creating your favourite omelette as you want. They are great meals to use up leftovers like mushrooms, bacon, tomatoes, boiled potatoes or chicken. Add some chopped tomatoes for a delicious ham, cheese and tomato omelette.

Serving suggestions:

  • Eat with a green salad for a fresh feel.


  • This does not keep well or reheat well, but if you’re only making one you should manage to eat it all.
student cooking
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