I can’t think of any more classic French dish to make than an omelette — and it’s not just a brunch item! My host family would frequently serve a hearty omelette as a plat principal (main dish), along with the four other courses in a traditional French five-course meal (soup, main dish, cheese, salad, dessert). Handy fact: it’s said that if you eat too much during the cheese course, your host will think you didn’t have enough to eat of the main course, and you didn’t enjoy it very much!
My version of the classic ham and cheese omelette doesn’t really try to reinvent the wheel, but I sometimes add fresh or dried herbs to my omelettes to give them a bit of je ne sais quoi. 🙂
Here, I added Herbes de Provence because I was feeling it today. You could also experiment with different types of cheeses, or use prosciutto instead of ham. Anyway you cut it, this omelette has got to be one of the yummiest ever!
- Pinch of Herbes de Provence
- 2 eggs
- 2 tbsp milk
- 2 slices of ham, diced
- 2 oz. gruyere or swiss cheese, grated (about 1.5 tbsp)
- 1 tbsp canola oil
Heat the canola oil in an omelette pan (8″ round, non-stick) over medium heat. While the pan is heating, combine the Herbes de Provence, eggs, and milk in a medium bowl and whisk until frothy.
When the pan is hot enough, add the egg mixture (you want to hear a slight sizzle when you add it to the pan). Let it sit for a few seconds, then stir it gently until you can see large curds forming (about 15 seconds). Stop stirring when the eggs are about halfway set.
Turn the heat down to a simmer (you may want to remove the pan from the heat for a minute if your stove is crazy hot like mine), and add half the diced ham, followed by the cheese and the remaining diced ham. Don’t move that pan!
Cook undisturbed until the cheese has melted and the bottom of the omelette has browned nicely, about 1 minute more. Flip one edge of the omelette over on itself to form a half-moon shape. Slide out of the pan and serve.