Ham and Chives Omelet

Servings: 1 Omelet

Get the Skillet!

Look no further for a more satisfying omelet recipe than this one. Delicately seasoned and well-balanced with sweet and tangy tastes, you may find it gracing your pan at least once a week and not just as a dinner recipe. You can substitute for the ham in this recipe with Canadian bacon or Italian Prosciutto. Warming the ham in the oil first, allows it to sweeten a bit. Be careful not to cook too long or it will dry out. You can double these ingredients for serving more than one omelet.



1 teaspoon olive oil
2 thin slices Virginia or other ham, cut into thin strips
2 eggs
1 tablespoon water
Salt and pepper
1 tablespoon fresh or dried chives
1/4 cup chopped broccoli flowers
2 tablespoons finely grated carrot
1/4 cup finely grated Gruyere or Swiss cheese


Ham and Chive Omelet recipe 


In a small skillet coated with Teflon™ non-stick, heat only half the oil over medium heat and lightly brown the ham for a few minutes. Remove from the pan and set aside.

In a medium bowl, whisk together the eggs, water, salt, pepper, and chives. In the same pan, heat the remaining oil and add the egg mixture over medium heat. Swirl to coat the pan. With a spatula, push the already cooked portion of the egg toward the center, letting uncooked eggs drizzle onto the hot pan. Keep doing this until no more egg runs to the sides.

Add the broccoli, carrots, and cheese to half of the omelet. Remove the pan from the heat and using the spatula, fold the omelet over the filling. Tip the omelet onto a warm plate, using the spatula as a guide. Serve immediately.

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