Fridge Friend Recipes
Cheesy Ham and Pepper Omelette recipe
A fluffy omelette packed with cooked ham, sweet peppers and mature cheddar for a satisfying breakfast or quick supper. The melted cheese makes it rich, savoury and comforting.
15 min · Easy · British Jump to method
Ingredients
- 2 large Eggs
- 50 g Cooked Ham
- 60 g Sweet Peppers
- 40 g, grated Mature Cheddar Cheese
- 10 g Margarine
- pinch Salt
- pinch Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 436 kcal |
| Protein | 31 g |
| Carbohydrates | 4.8 g |
| Fat | 32.2 g |
| Saturated fat | 14.2 g |
| Fibre | 0.9 g |
| Sugar | 3.8 g |
| Sodium | 920 mg |
Why this works
A filling, high-protein omelette that is relatively high in saturated fat and sodium, mainly from the ham, cheese and added salt.
High-quality protein. Eggs, ham and cheddar provide a substantial protein hit, which supports satiety and muscle maintenance.
Calcium and B12. Cheddar and eggs contribute calcium and vitamin B12, important for bone health and normal red blood cell formation.
Sodium and saturated fat. Cured ham, mature cheddar, margarine and added salt make this a higher-sodium, higher-saturated-fat choice.
Method
- Beat the eggs with a pinch of salt and black pepper.
Whisk only until the whites and yolks are just combined; over-beating will make the omelette less tender and more foamy. The mixture should look evenly yellow with a few tiny bubbles, not frothy.
- Heat a small frying pan and melt the margarine over a medium heat.
Let the margarine foam, then subside slightly before adding the next ingredients so the pan is evenly hot without the fat browning. If it smells nutty or goes brown, the heat is too high and the omelette may catch later.
- Add the sweet peppers and cook for 2–3 minutes until just softened.
Keep the peppers moving so they soften evenly rather than colouring; you want them pliant with a little bite left. If any liquid collects, cook it off before the eggs go in so the omelette is not watery.
- Pour in the eggs and let them set around the edges.
As the edges begin to set, tilt the pan so the uncooked egg flows into the gaps and the surface stays glossy, not dry. Lift the edge gently with a spatula to check it is setting without sticking.
- Add the ham and grated cheddar to one half of the omelette.
Place the filling in a neat strip slightly off-centre so the fold closes cleanly and the cheese stays inside. Avoid piling it too close to the edge, or it will leak out before the omelette seals.
- Fold over and cook for another minute until the cheese melts, then serve hot.
Once folded, lower the heat a touch and let the cheese melt gently rather than letting the underside over-brown. It is ready when the filling feels warm through and the outside stays pale golden, not dark.
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