10-Minute Loaded Omelette with Ham, Cheese and Fresh Herbs

This 10-minute loaded omelette with ham, cheese and fresh herbs is a quick meal for two. A soft, juicy egg centre surrounds melted cheese, ham, and chopped chives or parsley, making the omelette an easy choice for breakfast, brunch, or a quick dinner.

Total time10 minutes

Serves2

Difficultyvery easy

Recipe at a glance

• Whisk the eggs with milk or cream, salt, and pepper.
• Pour the egg mixture into a skillet with melted butter.
• Add the cheese, ham, and fresh herbs to one half of the omelette.
• Fold the omelette and cook for another 30 seconds to melt the cheese.

How to keep a loaded omelette soft and juicy

When time is short or the fridge is nearly empty, a loaded egg omelette is an easy solution. Moderate heat and adding the filling at the right moment help the centre stay soft and juicy without leaving the eggs runny.

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Ingredients

• 4 large eggs
• 2 tablespoons milk or cooking cream
• 10 g butter
• 60 g grated Gouda or another melting cheese
• 50 g sliced ham, diced or cut into strips
• 1 tablespoon chopped fresh chives or parsley
• salt and freshly ground black pepper, to taste

Method

Whisk the eggs: In a bowl, use a fork to whisk the eggs, milk or cream, a pinch of salt, and pepper thoroughly.

Prepare the skillet: Melt the butter in a non-stick skillet over medium heat.

Add the eggs: Pour the egg mixture into the hot skillet. Use a spatula to gently push the eggs around the pan so the uncooked egg can flow into the empty areas.

Add the filling: When the eggs are still slightly soft on top but no longer runny, sprinkle the grated cheese, ham, and chopped chives or parsley over one half of the omelette.

Fold and serve: Use a spatula to gently lift the empty half of the omelette and fold it over the filled half to form a half-moon. Leave it in the skillet for another 30 seconds to melt the cheese, then gently slide it onto a plate and serve with fresh bread and a rocket and cherry tomato salad.

Tips for a good loaded omelette

• Use a non-stick skillet.
• Cook the omelette over medium heat so the centre stays soft and juicy.
• Add the filling when the eggs are no longer runny but are still slightly soft on top.
• Choose a cheese that melts well, such as Gouda.
• After folding, cook the omelette for only about 30 seconds more.

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Frequently asked questions

Which cheese works well in a loaded omelette?

Use grated Gouda or another cheese that melts well.

Should I use milk or cream?

You can use 2 tablespoons of either milk or cooking cream.

When should I add the filling?

Add it when the eggs are still slightly soft on top but are no longer runny.

Can I replace the chives with parsley?

Yes. Use 1 tablespoon chopped fresh chives or parsley.

How long does the recipe take and how many does it serve?

The omelette is ready in about 10 minutes and serves two.