There’s Nothing Magic About This Ham & Cheese Omelet – Except The Flavor!


Do you ever have a few surplus, excess, or unused food items in the fridge you’d like to consume? Well, this recipe will help you accomplish that. 

Here’s what I wanted to use up – leftover ham from last night’s dinner, cheese chunks from a deli tray, green onions, and avocado sauce from the salmon roll dinner. Perfect combination of ingredients to make a fabulous ham and cheese omelet. 

I didn’t have any fresh ricotta in the fridge today (practically a Cardinal sin around here but it happens) so used cottage cheese instead. A good substitute, adds a little fluffiness to eggs. 

A few tips… 

Sauté the ham and onions in a small amount of olive oil to bring out their flavor.

Cover the pan once the eggs have been added to create a steam effect on top  and more evenly cook them.

Once omelet is cooked, fold in thirds and flip (instead of in half). It is easier to handle with a spatula.


Serves 2

Ham & Cheese Omelet

Save RecipeSave Recipe


  • 3 -4 egg whites (can substitute with whole eggs)
  • 1 heaping tablespoon of fresh ricotta or cottage cheese
  • 1/4 cup onion chopped (yellow, white or green)
  • 1-2 ounces ham
  • 1 ounce cheese shredded or small chunks (suggestions: cheddar, swiss, asiago, parmesan)
  • 1 teaspoon avocado sauce or use thinly sliced avocado
  • Drizzle of olive oil
  • Salt & pepper to taste


  1. Sauté ham and onions in pan with heated olive oil.
  2. Mix eggs with ricotta or cottage cheese and add to the pan once the ham and onions have cooked a bit.
  3. Make sure the egg mixture has spread out on the entire pan surface to get the most cooking area. You should be at a medium heat at this point.
  4. Once the eggs have started to set a little on the edges, sprinkle the cheese over, salt and pepper, and cover the pan. Eggs will set fairly quickly once the lid is on. Don't walk away or leave unattended.
  5. When eggs look like they are cooked, remove the cover and fold into thirds to create the omelet.
  6. Top with avocado slices or sauce.


Some cooks remove the ham and onions before adding the eggs to the fry pan, and then add them back in once the eggs have set a little. It doesn't bother me to leave them in the pan and add the eggs over them. There are an infinite amount of ways to customize this recipe by adding veggies (like broccoli), and seasonings of your choice (oregano, rosemary, etc.). This omelet can take on a life of its own with the variety of ingredients.


Calories: 149 cal
Carbohydrates: 2 g
Fat: 7 g
Sodium: 491 g
Cholesterol: 34 g
Protein: 19 g

2 thoughts on “There’s Nothing Magic About This Ham & Cheese Omelet – Except The Flavor!”

  1. Thanks Christine this looks great and easy to do. Hope you guys are doing good and Happy New Year. Keep feeling better and warm. Love Julia

Leave a Comment

Scroll to Top