A generous and comforting omelette generously filled with savory ham and melting cheese. This quintessential French recipe is ready in just minutes for a delicious lunch or dinner.
⏱️13 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
4 pièceseggs
80 gParis ham
60 ggrated cheese (Emmental or Gruyère)
20 gbutter
1 pincéesalt
1 pincéeground white pepper
1 cuillère à soupefresh chopped parsley
Instructions
1PREPARE THE INGREDIENTS: Cut the ham into regular dice about 1 centimeter in size. Crack the eggs into a bowl and whisk them vigorously with a fork for 30 seconds to beat them well and incorporate air. Season with salt and pepper to taste. The mixture should be homogeneous and slightly foamy to achieve an airy and tender omelette.
2PREPARE THE PAN: Place a 24-26 centimeter non-stick skillet over medium-high heat for 1 to 2 minutes. Pour in the butter which should melt immediately and begin to foam. Wait until the butter is very hot and a slight hazelnut aroma rises from it, indicating an ideal temperature of around 160-170°C.
3COOK THE OMELETTE: Pour the beaten eggs into the pan in a steady stream. Let cook without stirring for 2 to 3 seconds, then gently push the cooked portions toward the center with a spatula while tilting the pan slightly so the liquid parts flow toward the edges. Repeat this motion 3 to 4 times over 3 to 4 minutes until the top of the omelette is almost entirely set but still slightly moist in the center.
4ADD THE FILLING: When the omelette is almost cooked, distribute the ham dice evenly over half of the omelette, then sprinkle the grated cheese over it. The cheese should have time to begin melting from the residual heat. You can increase the heat slightly for 15 to 20 seconds to ensure the cheese melts perfectly without burning the omelette.
5FOLD AND SERVE: With your spatula, gently fold the omelette in half by folding the filled half over onto the other half. Cook for an additional 10 seconds to seal the parts together. Slide the omelette onto a preheated plate with a sharp tilt of the pan. Sprinkle with fresh chopped parsley and serve immediately, as the omelette cools quickly and loses its tenderness.