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.

Plan your next quick dinner

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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.

Cottage Cheese Syrniki: Soft Pancakes with Raspberry Sauce

Syrniki are small, thick cottage cheese pancakes with a beautifully golden exterior and a soft, slightly creamy centre. They are easy to prepare and, served with raspberry sauce, sweetened sour cream and fresh berries, make a delicious breakfast, dessert or relaxed weekend brunch.

A sweet pan-fried treat

Syrniki with Cottage Cheese and Raspberry Sauce

Golden on the outside and soft and creamy in the middle – easy cottage cheese pancakes served with sour cream, homemade raspberry sauce and fresh berries.

What are syrniki?

Syrniki are a true classic across many Eastern European countries. Their name comes from the word “syr”, meaning cheese, as they are traditionally prepared with a dry and crumbly fresh cheese.

In this recipe, we use smooth cottage cheese, which is easier to find. If your cottage cheese contains a lot of moisture, drain it thoroughly before preparing the mixture. This creates a firmer dough that is easier to shape and helps the syrniki keep their shape while cooking.

Unlike regular pancakes, the mixture for syrniki is not a pourable batter. It should be soft and slightly sticky but still firm enough to shape into small, thick pancakes.

DifficultyEasy

Preparation25 minutes

Cooking8–10 minutes

Servings4

Tip for perfect syrniki The cottage cheese must be dry enough. If the mixture is still too soft to shape after adding 100 g flour, do not immediately add more flour. Refrigerate it for 15 to 20 minutes first. Too much flour will make the syrniki dense and dry.

Cottage Cheese Syrniki

Ingredients for the syrniki

• 450 g smooth cottage cheese
• 2 eggs
• 100 g plain flour
• 50 g sugar
• 1 teaspoon vanilla extract
• 1/3 teaspoon salt
• 70 g plain flour, for coating
• vegetable oil, for frying

For the raspberry sauce

• 250 g raspberries
• 100 g sugar

For serving

• 200 g sour cream
• sugar, to taste
• 150 g fresh mixed berries

Instructions

1. Drain the cottage cheese.
   If the smooth cottage cheese is very wet, place it in a fine-mesh sieve or a clean kitchen cloth and allow the excess liquid to drain.
2. Prepare the mixture.
   Place the smooth cottage cheese in a large bowl. Add the eggs, 100 g plain flour, 50 g sugar, vanilla extract and salt.
3. Mix the ingredients.
   Use a fork or spatula to mix everything into a soft and slightly sticky but shapeable dough. Mix only until the ingredients are combined.
4. Shape the syrniki.
   With lightly floured hands, take small portions of the mixture and shape them into evenly sized balls. Gently flatten each ball to form a small, thick pancake.
5. Coat them in flour.
   Spread the remaining 70 g flour on a plate. Lightly coat each syrnik on both sides and gently shake off any excess flour.
6. Fry them in a pan.
   Heat a thin layer of vegetable oil in a frying pan. Cook the syrniki over medium heat for approximately 4 to 5 minutes on each side. They should be golden brown on the outside and thoroughly warmed and soft in the centre.
   
7. Drain the excess oil.
   Transfer the cooked syrniki to a plate lined with paper towels.
8. Prepare the raspberry sauce.
   Place the raspberries and 100 g sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer for approximately 4 to 5 minutes, until the raspberries break down and the sauce thickens slightly.
9. Prepare the sweetened sour cream.
   Mix the sour cream with sugar to taste until smooth and pleasantly sweet.
10. Serve.
    Arrange the warm syrniki on serving plates. Add the sweetened sour cream and raspberry sauce, then garnish with fresh mixed berries.

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Frequently asked questions

Does the smooth cottage cheese need to be drained?

If it contains a lot of liquid, it should be thoroughly drained before use. Cottage cheese that is too wet will make the mixture too soft, and the syrniki may lose their shape while cooking.

Why do my syrniki fall apart while cooking?

The most common reason is cottage cheese that contains too much moisture. This can also happen if the oil is not hot enough or if you turn the syrniki before a firm golden crust has formed underneath.

Why are my syrniki hard and dense?

You have probably added too much flour or cooked them for too long. The mixture should remain soft, and the syrniki should be cooked over medium heat.

Can I prepare the mixture in advance?

Yes. You can prepare the mixture several hours ahead and keep it covered in the refrigerator. Shape and coat the syrniki in flour just before cooking.

What can I use instead of raspberry sauce?

You can serve the syrniki with strawberries, blueberries, jam, honey, fruit compote, Greek yoghurt or simply sweetened sour cream.

Can I use frozen raspberries?

Yes. There is no need to thaw frozen raspberries before cooking. Place them directly in the saucepan with the sugar and cook the sauce for a few minutes longer.

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Bacon-Wrapped Cheese Toast Sticks

Bacon-wrapped cheese toast sticks are one of those ideas where completely basic ingredients turn into something that looks almost too good for so little work. The toast is flattened, filled with cheese, wrapped in bacon and sent into the oven. That is it. A kitchen trick with a very good payoff.

They are excellent for breakfast, a warm afternoon snack, a quick bite or as a savoury addition to the table when guests arrive and you want something crispy, cheesy and satisfying. The bacon gets nicely roasted on the outside, while the toast stays soft inside with melted cheese.

Crispy snack

Bacon-wrapped cheese toast sticks are a quick, crispy and very simple idea for breakfast, brunch or an afternoon snack. A few minutes of preparation, a few minutes of baking and small savoury rolls are on the table, disappearing dangerously fast.

Preparation time about 10 minutes

Baking time 4 to 5 minutes

Quantity serves 2

Ingredients

• 8 slices of toast bread
• 8 slices of smoked bacon
• 8 cheese sticks, about 1 x 1 cm thick and about 0.5 cm shorter than the side of the toast bread

Method

1. Prepare the toast bread

Trim the crusts from the toast bread if you like, although this is not necessary. Then roll each slice well with a rolling pin so it becomes thinner, more flexible and easier to roll. The toast should be thin, but not so thin that it starts tearing.

2. Add the cheese

Place one piece of cheese at the beginning of each flattened slice of toast. The cheese should be cut into a longer stick or a smaller piece, about 1 x 1 cm, so you can wrap it neatly inside the toast.

3. Roll the toast sticks

Roll the toast with the cheese tightly into a small roll. Start at the side where the cheese is placed and roll toward the end of the slice. The tighter the roll, the better it will hold its shape during baking.

4. Wrap with bacon

Wrap each toast roll with one slice of smoked bacon. Wrap the bacon around the roll in a spiral, so it hugs the toast and cheese nicely. Place the end of the bacon underneath when you put the roll on the baking tray, so it does not unwrap during baking.

5. Bake

Arrange the toast sticks on a baking tray lined with baking paper. Bake them in a preheated oven at 190 °C for about 4 to 5 minutes, or until the bacon and toast are nicely golden. For a crispier result, you can place them under the grill function for the last minute, but keep a close eye on them.

6. Serve

Serve the baked toast sticks immediately, while they are still warm and the cheese inside is soft or melted. They are excellent on their own, but you can also serve them with yoghurt sauce, ketchup, herb mayonnaise or a fresh salad.

Tip

If you want to prevent the cheese from leaking out too quickly during baking, use a cheese that melts nicely but does not become too runny. Gouda, Edam, Emmental or toast cheese are all good choices. With very soft cheeses, you will get more of a “lava effect”, which is delicious, but the baking tray will need a little extra love afterwards.