Best Sizzling Ham And Gruyère Omelet Recipes

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HERBED GRUYèRE OMELETS



Herbed Gruyère Omelets image

Yield Makes 2 servings

Number Of Ingredients 6

6 large eggs
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley
2 teaspoons butter
1 cup (packed) grated Gruyère cheese (about 4 ounces)

Steps:

  • Whisk 3 eggs, 1 teaspoon chives, 1 teaspoon tarragon and 1 teaspoon parsley in bowl. Sprinkle with salt and pepper.
  • Preheat broiler. Melt 1 teaspoon butter in 8- to 9-inch-diameter nonstick skillet over medium heat. Pour egg mixture into skillet. Stir until eggs begin to set, lifting edge of omelet with spatula and tilting skillet to allow uncooked egg to flow underneath. Cook until omelet is softly set, about 2 minutes. Sprinkle packed 1/3 cup cheese down center of omelet. Roll up omelet; place in broilerproof baking dish large enough to hold 2 omelets. Repeat with remaining eggs, herbs, butter and 1/3 cup cheese to form second omelet. Sprinkle remaining 1/3 cup cheese over omelets.
  • Broil omelets until cheese is bubbling and slightly brown, about 2 minutes.

HAM AND SWISS OMELET



Ham and Swiss Omelet image

This easy omelet will be a snap to fix for breakfast or dinner. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 7

1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup cubed fully cooked ham
1/4 cup shredded Swiss cheese

Steps:

  • In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 530 calories, Fat 40g fat (19g saturated fat), Cholesterol 726mg cholesterol, Sodium 1551mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 39g protein.

HAM OMELET DELUXE



Ham Omelet Deluxe image

Not your boring everyday egg omelet by any means! The trick to this (or any omelet) is try to avoid overcooking, as the omelet tends to get dry, you will love this for brunch or even for week night dinner with a small side salad and a crusty roll, it's easy and so delicious! Prep time includes chopping veggies, and cooking time is only estimated.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 13

3 eggs
1 pinch baking powder (this will make the eggs fluffy)
2 tablespoons half-and-half cream
3 tablespoons chopped green onions (or to taste, can use chives also)
1/2 teaspoon garlic salt (optional but good to add in)
black pepper
2 tablespoons butter or 2 tablespoons margarine
3/4 cup finely chopped cooked ham
2 -3 tablespoons chopped green bell peppers
2 -3 tablespoons chopped tomatoes
2 -3 fresh mushrooms, sliced (can use canned also)
2 -3 tablespoons shredded cheddar cheese
2 -3 tablespoons shredded mozzarella cheese

Steps:

  • In a small bowl, beat the eggs, pinch baking powder, cream, onions, garlic salt and pepper (if not using the garlic salt, season with regular salt).
  • Heat butter in a 10-inch skillet over medium-high heat; add in the egg mixture.
  • As the eggs set; lift the edges with a spatula, letting uncooked portion flow underneath.
  • Sprinkle with ham, green peppers, tomato and mushrooms.
  • When eggs are set (but moist), remove from heat, and fold omelet in half.
  • Sprinkle with both cheeses; cover the frypan for about 1-2 minutes or until cheese has melted.
  • Serve immediately.

Nutrition Facts : Calories 857.7, Fat 67.1, SaturatedFat 32.7, Cholesterol 827.1, Sodium 636.3, Carbohydrate 7.2, Fiber 1.4, Sugar 3.5, Protein 55.5

HAM AND MUSHROOM FRENCH ROLLED OMELET



Ham and Mushroom French Rolled Omelet image

Provided by Anne Burrell

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 8

3 large eggs
Kosher salt
Olive oil
One 6-to-8-ounce ham steak, cut into 1/4-inch cubes
4 cremini mushrooms, sliced
2 ounces fontina cheese, shredded
2 ounces Gruyere, shredded
Chives, for garnish

Steps:

  • Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
  • Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!

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