Veggie, Ham and Cheese Omelet

Ingredients

• 2 largeeggs
• 5 ml (1 teaspoon)water
• ⅛ teaspoonsalt
• 1 pinchpepper
• 45 g (½ cup)broccoli pieces, cut into 1.25 cm (½-inch) pieces
• 2 (1 tablespoon each)butter portions
• 85 g (3 ounces; ¾ cup)shredded Cheddar Jack cheese
• 30 ml (2 tablespoons)red pepper, finely diced
• 15 ml (1 tablespoon)red onion, finely diced
• 30 ml (2 tablespoons)deli ham, finely diced

Instructions

1. 1

   Whisk the eggs

   Whisk the eggs, water, salt and pepper together in a small bowl.

2. 2

   Cook the broccoli

   Put the broccoli in a small microwave-safe bowl and cover it with a damp paper towel. Microwave on High for 60 seconds, then set aside.

3. 3

   Cook the omelette

   Heat a 25 cm (10-inch) non-stick frying pan over medium-high heat. Add the butter portions and swirl to coat the base. Pour in the egg mixture and cook without stirring for 30 seconds, or until the bottom is just set. Run a heatproof spatula around the edge, lifting the egg so any uncooked mixture can flow underneath. When the egg is mostly set, scatter the cheese, vegetables and ham evenly over the top.

4. 4

   Fold and serve

   Take the pan off the heat and cover it. Leave for 30–45 seconds, or until the cheese has melted. Lift one edge of the omelette and tilt the pan over a serving plate, folding the omelette in half as it slides out. Serve immediately.

What is a veggie, ham and cheese omelette?

An omelette is a simple dish of beaten eggs cooked in a pan, then folded around or over a filling. Versions with cheese, vegetables and ham are a familiar breakfast combination in many places, rather than a dish tied to one particular origin.

This one pairs mild broccoli and sweet pepper with savoury ham and a generous layer of Cheddar Jack. Briefly microwaving the broccoli softens it before it meets the eggs, while finishing the covered pan off the heat melts the cheese without overcooking the omelette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 35g protein, 9g carbs, 49g fat.

The eggs and ham provide much of the protein, while the eggs, butter and cheese contribute most of the fat. The small amount of carbohydrate comes mainly from the vegetables, with the cheese adding some too. Serve it with fruit or a salad for a fresh side, or add toast if you want a more substantial plate.

Why the ingredients work

Eggs: whisking them with a little water helps make a cohesive mixture that can spread across the pan. Keep the seasoning modest, since the cheese and deli ham also bring salt.

Vegetables and ham: small, evenly cut pieces are easier to scatter across the omelette and eat in each bite. The broccoli gets a short head start in the microwave; the finely diced pepper and onion go straight into the filling.

Cheese: shredded Cheddar Jack is easy to distribute over the surface and melts during the covered rest. The recipe uses 85 g, so expect a substantial, cheesy filling.

Get the broccoli ready

Microwaving the broccoli for 60 seconds, covered with a damp paper towel, gives it a quick steam. Use a microwave-safe bowl and handle it carefully afterwards, as both the bowl and the steam may be hot.

Cutting the broccoli into roughly 1.25 cm pieces helps it sit neatly with the smaller dice of pepper, onion and ham. Set it aside while you heat the pan and cook the eggs.

Watch the eggs set

Once the butter has coated the base of the hot pan, pour in the egg mixture and leave it undisturbed for the first 30 seconds. Then lift the set edges with a heatproof spatula so uncooked egg can run underneath.

Add the filling when the egg is mostly set, not while the surface is still very liquid. The covered rest off the heat finishes the top gently and gives the cheese 30–45 seconds to melt.

Choose the right pan

A 25 cm non-stick frying pan gives the egg mixture room to form an even layer and makes it easier to slide the folded omelette onto a plate. Swirl the butter over the whole base before adding the eggs.

Use a heatproof spatula for lifting the edges. If the eggs are sticking, avoid scraping forcefully; let them set a little more and ease the spatula underneath again.

Serve it straight away

This omelette is best eaten just after folding, while the eggs are tender and the cheese is still melted. A slice of toast or a simple green salad makes an easy accompaniment.

For a more substantial breakfast, serve it with toast and fruit. For a lighter plate alongside the omelette, choose fresh fruit or extra salad vegetables.

Recipe notes & tips

• Dice the pepper, onion and ham before you start so they are ready when the eggs are mostly set.
• Use a damp paper towel over the broccoli in the microwave, as directed, to help it steam.
• Swirl the butter around the pan base so the egg mixture can cook evenly.
• Let the eggs cook undisturbed for the first 30 seconds before lifting the edges.
• Cover the pan off the heat for 30–45 seconds to melt the cheese gently.
• Tilt the pan over the serving plate as you fold the omelette out to help keep the filling inside.

Variations

• Change the cheese: use another shredded melting cheese in place of Cheddar Jack.
• Add mushrooms: finely dice and cook them before adding them to the filling.
• Use another vegetable: swap the red pepper for finely diced courgette.
• Make it meat-free: leave out the ham and add more vegetables.
• Adjust the seasoning: add a pinch of chilli flakes for gentle heat.

Common mistakes to avoid

• Adding the filling too early: wait until the egg is mostly set so the toppings do not sink into uncooked egg.
• Skipping the broccoli’s microwave step: cook it for 60 seconds first so it has a head start.
• Stirring the eggs continuously: leave them alone for the first 30 seconds, then lift the edges to let uncooked egg flow underneath.
• Using a pan that is too small: use a 25 cm non-stick frying pan so the egg forms an even layer.
• Leaving the pan on the heat to melt the cheese: remove it from the heat and cover for 30–45 seconds instead.
• Waiting too long to serve: serve immediately after folding while the cheese is melted and the omelette is tender.

How to store

For the best texture, eat the omelette straight away. If needed, refrigerate leftovers in a covered container and use within 2 days; reheat gently in a covered pan over low heat until hot throughout.

Frequently asked questions