Instead of using chips, choose for crispy potatoes and all the delicious nacho flavors!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
Ingredients
- 3 large eggs
- 1 tablespoon butter
- ¼ cup diced smoked ham
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- salt and freshly ground black pepper to taste
- ⅓ cup shredded Cheddar cheese
- 1 pinch cayenne pepper
Instructions
- Beat eggs in a small bowl until just combined; do not overbeat.
- Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.
- Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along edges of omelet. Sprinkle Cheddar cheese and cayenne pepper over omelet.
- Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold omelet in half and transfer it to a plate.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 632 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 20 g |
| Sodium | 751 mg |
| Sugars | 3 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
this stuff is better than freaking Dennys!! This is my first omelette i’ve ever made and didn’t come out too pretty, but it tastes PHENOMENAL
Two changes I would make are adding mushrooms and serving with salsa, not catsup. I also like to use 2 non-stick saute pans. Start with a small 8 inch pan to saute the onion, bell pepper, mushrooms, and ham. When veggies are soft add the eggs. When the eggs are somewhat firm it’s time for the second pan. That pan should be a little larger. Heat the pan a little and flip the eggs from the first pan into the larger one. When lightly browned add the cheese of choice and fold over to complete. No more mushy center when it’s done this way.
Wonderful! I try new recipes with no changes so I can see if it is any good. I usually pre cook the vegetables them remove them and add them back as a filling for the omelette. This method of adding eggs to the veggies saves an extra step and also makes the omelette more appealing.
Happy happy happy. Much better than McDonald’s Burger King and Jack in the Box.
I have added mushrooms to this omelet being careful as Chef Jon says to allow the moisture to evaporate so the omelette is not too wet. It was delicious. I love everything about Chef Jon’s presentations. His wit always makes me smile and he simplifies some recipes and shows techniques that make cooking enjoyable and takes out complicated steps so we can enjoy foods of different countries. I love his voice, intelligence and awesome food!!! Stay just as you are Chef Jon! If that woman finds your voice so annoying she should go elsewhere with the mediocre cooks who don’t even talk but make you read the recepie and go way too fast. This woman also probably doesn’t save her pan juices either!!! Not a friend of this remarkable Chef. He cheers me up. Thank you Chef Jon❤️
We really like omelets, but usually I just add the ingredients like onion and peppers and ham directly to the cooking eggs. This time I cooked the ham, onions, red peppers in butter and then added them on top of the big omelet that was cooking. Then I fold the sides into the middle to make a rectangle, and brown it a little. I would have taken a photo, but it didn’t last long enough. The extra step of cooking the veggies and meat separate add a depth of flavor that I really liked. I will do it this way again.
Tasted good!
Fantastic! I’m going to use this recipe all the time
it’s probably the first thing ALL of us short-order cooks learned to make and not mess up! I use the ol’ IHOP trick: use 2 eggs and add 1/4 cup of pancake batter, combine together and cook your omelet as per instructions… you get a fluffier, creamier texture to the omelet
The ingredients, seasonings, flavor, and proportions were fine, but the cooking time resulted in overcooked eggs and burned portions (though that may have also been because I used turkey bacon, which has a higher sugar content than smoked ham, causing it to burn more easily). Still, for omelettes, I usually have to use low heat and leave it covered for about 20 mins.
I made no changes. My center was too runny and my outside was too done.
Good flavor got this one a five star rating. I did, however, have a hard time getting these unstuck from the pan. I made three and each one stuck pretty bad and didn’t look like the picture because it ended up more ripped up.
It was alright I’m not a huge omelet person though, this review is more me.
I have done this omelet for years. It’s also my favorite to eat out. I add mushrooms to mine as well. I prefer to use the finely shredded calico cheese. It seems to make it a little creamy.
First time making an omelette, it was simple and I loved it.
tasted great but prefer to not cook with butter.
Excellent!!! Followed the recipe exactly, thank you, Chef John!
Excellent omelet although I did think the cooking times were a little long. Added to my breakfast rotation. I usually add green pepper, onion and mushrooms to the ham.
Very good recipe and was easy to make. Tasted great!
I didn’t add onions but still was absolutely delicious!! Will definitely make it again!
my first time making it and WOW!!