Best 11 Ham And Swiss Omelet Recipes

HAM AND MUSHROOM FRENCH ROLLED OMELET

Steps:

• Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
• Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!

HAM AND SWISS OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

WESTERN OMELETTE WITH BELL PEPPER, ONION, HAM, AND CHEESE RECIPE

Steps:

• In a medium mixing bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.
• Meanwhile, add cheese to a medium heatproof mixing bowl. In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat, swirling, until lightly browned. Add bell pepper and onion, season with salt, and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add ham and cook, stirring occasionally, until vegetables and ham are browned in spots and smell pleasantly smoky, about 5 minutes longer. Stir in smoked paprika and freshly ground black pepper. Scrape vegetables and ham into the cheese and stir to combine.
• Wipe out skillet and set over medium heat. Add remaining 1 tablespoon butter and cook until melted and lightly browned. Re-whisk eggs until foamy, then add to skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until omelette is almost set, about 45 seconds.
• Sprinkle ham, vegetables, and cheese over half of omelette, remove from heat, cover, and let omelette sit until mostly or fully cooked through on top (depending on your preferred consistency), about 1 minute.
• Using silicone spatula, loosen the edges of the omelette from skillet and shake skillet to ensure that it's not stuck. Carefully fold omelette in half to enclose the filling, then slide it onto a serving plate and serve immediately.

HAM 'N' CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

DELUXE HAM OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon the ham, green pepper, tomato and mushrooms over one side; on one side and sprinkle with cheeses; fold other side over filling. Invert omelet onto a plate to serve.

BAKED HAM AND CHEESE OMELET

Steps:

• Beat eggs, milk, and seasoned salt together in a large bowl.
• Stir in ham, cheese, and onion.
• Pour egg mixture into a greased 8-inch-square baking dish.
• Bake at 350°F for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean.
• Cut into squares and garnish with fresh herbs, if desired.

CHILI CRISP HAM AND CHEESE OMELET

Steps:

• Whisk eggs, water, and chili crisp together in a bowl.
• Melt butter in a large skillet over medium heat. Add egg mixture and cook until egg is completely set, about 6 minutes.
• Add ham and Cheddar cheese to one end of the cooked egg in the skillet. Flip the other side of the egg over the ham and cheese mixture. Cook until cheese is melted, about 4 minutes.

EASY HAM AND SWISS CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

ULTIMATE LOW-CARB HAM AND CHEESE OMELET FOR TWO

Steps:

• Spray or lightly grease a large skillet and heat over medium heat.
• Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
• Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.

FLUFFY OMELETTE WITH HAM, SPINACH AND SWISS CHEESE

Steps:

• Place the egg yolks in a bowl with the milk and combine. In a separate bowl, whisk the egg whites to medium soft peaks. Gently fold into the egg yolk mixture. Set aside (do not allow to sit for too long).
• Spray a small non-stick frying pan with oil spray and place over medium heat. Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from pan and wipe pan clean. Spray pan again and return to the heat.
• Pour in the egg mixture and cook for 2-3 minutes or until surface is nearly firm. Place the ham, spinach and cheese over half the omelette, then fold over the other side to enclose the filling. Serve immediately. Repeat ingredients and method for additional omelettes.
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