Ham and Cheddar Omelet

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“In ‘Williams-Sonoma: Essentials of Breakfast and Brunch’”

Ingredients Nutrition


  1. In a large bowl, whisk together the eggs, salt, and pepper until blended.
  2. In a 14-inch frying pan over medium heat, melt the butter.
  3. When the butter foams, tilt the pan to coat evenly.
  4. Pour the eggs into the pan and stir slowly with a heatproof spatula until the eggs begin to thicken, about 4 seconds.
  5. Decrease heat to low and cook, without stirring, until the eggs set along the edges, 2-3 minutes.
  6. Continue to cook the eggs, gently lifting the set portions with the spatula and tipping the pan to allow the uncooked egg to run underneath, until the eggs are set, about 1 minute for a soft texture.
  7. For a firmer texture, cook for about 20 seconds longer.
  8. Sprinkle the ham, cheddar, and herbs on half of the omelet, leaving a 1-inch border around the edge.
  9. Using the spatula, carefully lift the other half of the omelet and fold it over the filling.
  10. Cook until the filling is heated through, 20-40 seconds.
  11. Slide the omelet onto a warmed plate.
  12. Using a large knife, cut the omelet crosswise into pieces 2-3 inches wide.
  13. Serve at once.

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