Loaded Omelet with Leftover Ham
Mornings can be hectic, but that doesn't mean you have to sacrifice a delicious and satisfying breakfast. This Loaded Omelet is the perfect solution for busy mornings, offering a hearty and nutritious start to your day with minimal effort. Packed with protein from eggs and ham, and loaded with veggies and cheese, this omelet is a breakfast powerhouse that’s as easy to make as it is delicious.
The beauty of this Loaded Omelet lies in its simplicity and versatility. With just a few basic ingredients—eggs, ham, cheese, and some veggies—you can whip up a meal that feels special and indulgent, yet is incredibly straightforward to prepare.
Perfect for using up leftover ham and bits of vegetables you have in the fridge, this omelet is a great way to reduce waste while treating yourself to a flavorful breakfast. Whether you're feeding a family or just yourself, this Loaded Omelet delivers a balanced mix of protein, and essential nutrients to keep you energized throughout the morning.
So, if you're looking for an easy, quick, and delicious breakfast option, give this Loaded Omelet a try. It’s a surefire way to start your day on a high note, proving that even the busiest mornings can begin with a homemade, hearty meal.
Yield: 2 servings Prep time 5 minutes
Cook time 15 minutes Total time 20 minutes
Ingredients
6 large eggs
3 tablespoons milk
1/2 cup diced ham (cooked)
1/2 cup shredded swiss/ cheddar/ Monterey Jack cheese
1/4 cup diced green pepper
1/3 cup cherry tomatoes (halved)
1/4 cup diced onion
1 teaspoon dried oregano
2 tablespoons butter or oil
salt & pepper to taste
Directions
Prepare the Egg Mixture:
In a large mixing bowl, beat the eggs and whisk in the milk.
Add oregano, salt, and pepper to taste. Set aside.
Cook the Filling:
3. Melt the butter or heat the oil in a nonstick pan over medium-high heat.
4. Add the diced ham and fry for about 1 minute.
5. Add the diced onion and green bell pepper, and cook for about 2 more minutes.
6. Add the halved cherry tomatoes and cook for an additional minute and transfer the cooked vegetable and ham mixture in a bowl.
7. Reduce the heat to medium-low.
Cook the Omelet:
8. Add a little bit of oil or butter to the hot pan and pour half of the egg mixture into the pan.
9. Cover the pan with a lid and cook the omelet for about 3 minutes, or until the eggs are partially set.
Add the Cheese and Finish Cooking:
10. Once the omelet is half-cooked, transfer and spread the half of the cooked vegetable and ham mixture on top of the omelet and sprinkle the shredded cheese evenly over the top.
11. Use a large flat spatula to fold the omelet in half.
12. Cover the pan again and cook for about 2 more minutes, or until the cheese is melted and the eggs are fully cooked.
Serve:
Gently slide the omelet onto a plate.
Cook leftover egg mixture following steps 8-12
Serve warm with toast.
Enjoy your delicious and hearty omelet!
