Grammy's Kitchen · Omelette · Ham and cheese omelette
One of 33 omelette recipes we measured
It ranks #4 of 33 for browning depth among the omelette recipes we compared. 9 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| dairy | 27% | 0% |
| fat | 27% | 7% |
| protein add | 167% | 19% |
| liquid | 27% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 55 g | 3 large eggs (, ~55g/2oz each (fridge cold fine)) |
| Pinch of salt ((that's all you need)) | |
| 15 g | 1 tbsp cream ((or milk), optional (Note 1)) |
| 15 g | 1 tbsp/ 15 g unsalted butter ((or 2 tsp extra virgin olive oil)) |
| 45 g | 1/3 cup chopped ham ((I use store bought, Note 2)) |
| 47 g | 1/3 - 1/2 cup shredded colby cheese (, use box grater (or cheddar, tasty, gruyere, Monterey Jack - Note 3)) |
| 1 stem chive (, finely chopped) | |
| Garlic butter roasted mushrooms | |
| Roasted cherry tomatoes ((on vine, Note 4)) | |
| Toast |
Method: 7 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've always been a little intimidated by the traditional way to make an omelette. And they usually came out over cooked. I followed your instructions and my omelet came out fluffy & delicious and barelya hint of golden on one side! I scaled it back to 2 e” — a cook, 5.0★
“This was Christmas morning breakfast for my husband and me. I served it with roasted mushrooms and tomatoes with thyme and lemon according to your recipes. Wonderful flavors! Question. My omelet was flat instead of fluffy. Was that caused by overcooking it or ” — a cook, 5.0★