Classic ham and veggie omelet folds diced ham, green pepper, and onion into fluffy eggs with a splash of heavy cream. The filling sautés in coconut oil first, then the eggs set around it in about 15 minutes. It is a protein-packed breakfast that feels special enough for a lazy brunch.
Say goodbye to boring breakfasts! This classic ham and veggie omelet is your ticket to a delicious, protein-packed morning. It’s fluffy, flavorful, and comes together in just 15 minutes, making it perfect for busy weekdays or a lazy weekend brunch. Let’s get cracking!
Ingredients
• 2 teaspoons / 10 ml (0.3 fl oz) coconut oil, divided
• 3 large eggs
• 1 tablespoon / 15 ml (0.5 fl oz) heavy cream
• Salt and freshly ground black pepper, to taste
• ¼ cup / 38g (1.34 oz) diced green pepper
• ¼ cup / 40g (1.41 oz) diced yellow onion
• ¼ cup / 43g (1.52 oz) diced ham
Instructions
1. Directions
2. In a small bowl, whisk together the eggs, heavy cream, salt, and pepper until light and frothy. Set aside.
3. Heat 1 teaspoon (5 ml / 0.2 fl oz) of coconut oil in a small non-stick skillet over medium heat.
4. Add the diced green pepper and onion, sautéing for 2-3 minutes until they begin to soften. Stir in the diced ham and cook for another minute until warmed through. Remove the mixture from the skillet and set aside.
5. Return the skillet to the heat and add the remaining 1 teaspoon (5 ml / 0.2 fl oz) of coconut oil.
6. Pour the whisked egg mixture into the hot skillet. As the eggs begin to set around the edges, gently push the cooked portions toward the center and tilt the pan to allow the uncooked egg to flow underneath.
7. Continue cooking until the omelet is nearly set but still slightly moist on top.
8. Spoon the reserved ham and veggie mixture over one half of the omelet.
9. Carefully fold the other half of the omelet over the filling. Cook for another 30-60 seconds until the eggs are fully set. Serve immediately.
Nutritional Information
• Nutrition Facts
• Calories: 415
• Fat: 32.5g
• Protein: 25g
Pro Tips
• Use a non-stick skillet to ensure your omelet slides out easily without tearing.
• For the fluffiest eggs, avoid over-whisking. Just mix until the yolks and whites are combined and slightly frothy.
• Don’t cook the omelet on high heat. Medium to medium-low heat prevents the bottom from browning too quickly before the top is set.
• Feel free to add a sprinkle of your favorite cheese, like cheddar or Swiss, on top of the filling before folding.
FAQ
Q: How do I make my omelet extra fluffy
A: For the fluffiest omelet, whisk the eggs and heavy cream together until they are light and frothy, but be careful not to over-whisk. Cooking over medium heat, rather than high, also helps prevent the eggs from becoming tough and ensures a tender result.
Q: Can I add cheese to this ham and veggie omelet
A: Absolutely! This omelet is delicious with cheese. We recommend sprinkling shredded cheddar or Swiss cheese over the ham and veggie filling just before you fold the omelet in half.
Q: What other vegetables can I use in this recipe
A: This recipe is very versatile. Feel free to swap the green peppers and onions for other vegetables like sautéed mushrooms, fresh spinach, diced tomatoes, or other bell peppers to customize your omelet.
Q: Why did my omelet stick to the pan
A: To prevent sticking, it’s crucial to use a good quality non-stick skillet and ensure it’s properly heated with oil or butter before pouring in the eggs. Cooking on medium heat also helps prevent the eggs from cooking too fast and sticking.
Pro Tips
- Cook on medium to medium-low heat, never high. Gentle heat keeps the bottom from browning before the top sets, which is what makes the omelet fluffy instead of tough.
- Whisk the eggs and heavy cream only until light and frothy. Over-whisking deflates the mixture and leaves the finished omelet denser than it should be.
- Sauté the green pepper and onion for 2-3 minutes and warm the diced ham for a minute before spooning the filling onto one half of the set egg.
- A non-stick skillet is the reliable way to get the folded omelet out of the pan without tearing. Let the eggs set around the edges before pushing cooked portions toward the center.
- Sprinkle shredded cheddar or Swiss cheese over the ham and veggie filling just before folding. The residual heat melts it inside the closed omelet.
Frequently Asked Questions
How do I make my omelet extra fluffy?
Whisk the eggs and heavy cream until light and frothy but stop before over-mixing, and cook over medium heat. Gentle heat lets the eggs stay tender while the top sets.
Can I add cheese to this ham and veggie omelet?
Yes, sprinkle shredded cheddar or Swiss over the filling just before folding the omelet in half. The heat of the folded eggs melts the cheese nicely.
What other vegetables can I use?
Sautéed mushrooms, fresh spinach, diced tomatoes, or other bell peppers all work in place of the green pepper and onion. Sauté them in the coconut oil before adding the ham.
Why did my omelet stick to the pan?
Use a good non-stick skillet and let the coconut oil heat before pouring in the eggs. Cooking on medium heat keeps the eggs from seizing and sticking to the surface.
Recipe card below.
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Classic Ham and Veggie Omelet
Ingredients
Method
- Directions
- In a small bowl, whisk together the eggs, heavy cream, salt, and pepper until light and frothy.
- Set aside.
- Heat 1 teaspoon (5 ml / 0.2 fl oz) of coconut oil in a small non-stick skillet over medium heat.
- Add the diced green pepper and onion, sautéing for 2-3 minutes until they begin to soften.
- Stir in the diced ham and cook for another minute until warmed through.
- Remove the mixture from the skillet and set aside.
- Return the skillet to the heat and add the remaining 1 teaspoon (5 ml / 0.2 fl oz) of coconut oil.
- Pour the whisked egg mixture into the hot skillet. As the eggs begin to set around the edges, gently push the cooked portions toward the center and tilt the pan to allow the uncooked egg to flow underneath.
- Continue cooking until the omelet is nearly set but still slightly moist on top.
- Spoon the reserved ham and veggie mixture over one half of the omelet.
- Carefully fold the other half of the omelet over the filling.
- Cook for another 30-60 seconds until the eggs are fully set.
- Serve immediately.
- Don't cook the omelet on high heat. Medium to medium-low heat prevents the bottom from browning too quickly before the top is set.
