Here’s a quick and easy ham and cheese omelet without milk. Make one of these for your next weekend breakfast, it’s easier than you think.
Do you add milk to an omelet?
My suggestion is NOT to add milk to the ham and cheese omelet. Extra liquids allows the raw egg to slide down to the bottom of the pan. Adding milk, or any other liquid, makes the egg mixture runny, in my opinion.
How do you make an omelet? How many eggs are needed for an omelet?
2 for most appetites, but 3 for the heartier eater. My rule of thumb here is to only use 3 if I do not have a lot of additions to the omelet. Adding meats and vegetables to the omelet will make a healthy meal alone.
Why are my omelets not fluffy?
Use a smaller pan, so that the egg won’t be thin. The larger the pan, the more the egg has to “spread” out, therefore, becoming thin. Also, do NOT cook on high heat. Have some patience.
Other breakfast ideas….
- Cinnamon Sugar Waffles
- Breakfast Enchiladas with Country Gravy
- Breakfast Quesadillas
- Fried Bologna and Egg Sandwich
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Ham & Cheese Omelet
- Frying Pan
- 2 Eggs, beaten
- 1 Cup Ham, Diced
- 1/4 Cup Onions, Chopped
- 1/2 Cup Cheddar Cheese, Shredded
- 2 Tbsp Butter
- Cook chopped onion in butter in small/medium skillet on medium high heat till softened and slightly brown.
- Pour eggs on top of cooked onions. Do not stir once in pan. Make sure the egg mixture covers the pan.
- Once the egg is no longer runny and you can stick a spatula under the egg without it folding up on you, flip the omelet to cook the other side.
- Add a layer of cheese on one half of the omelet.
- Add the ham and another layer of cheese on top of the first layer of cheese.
- Flip the half without ham and cheese over to cover the ham and cheese. Let set 1-2 minutes. Remove from pan.