Ham and Veggie Omelette
This easy Ham and Veggie Omelette is a protein-packed breakfast that’s ready in just 15 minutes. Loaded with diced ham, colorful bell peppers, onions, and melted cheddar cheese, it’s a hearty way to start your day. Perfect for busy mornings or a relaxed brunch.
Servings: 1
Ingredients
- 3 large eggs
- 1/4 cup diced cooked ham
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- 1/4 cup shredded cheddar cheese
- 1 tablespoon milk optional
- Salt and pepper to taste
- 1 tablespoon butter or oil for cooking
Instructions
- In a skillet, melt the butter over medium heat. Add the diced bell peppers and onion. Sauté for 2–3 minutes until they begin to soften.
- Add the diced ham and cook for another 1 minute. Remove the mixture from the skillet and set aside.
- In a small bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
- Pour the egg mixture into the skillet. Cook without stirring for 2–3 minutes until the edges begin to set. Use a spatula to gently lift the edges and allow uncooked egg to flow underneath.
- Once mostly set but still moist on top, add the ham and vegetable mixture over one half of the omelette. Sprinkle the shredded cheese on top.
- Fold the omelette over the filling. Cook for 1 more minute until the cheese is melted and the omelette is fully set.
- Slide onto a plate and serve immediately.
Notes
- You can prep the veggies the night before for quicker cooking in the morning.
- Add a splash of heavy cream for an even richer texture.
- Try different cheeses like Swiss, feta, or pepper jack for variation.
- Add a splash of heavy cream for an even richer texture.
- Try different cheeses like Swiss, feta, or pepper jack for variation.