Have you ever come home exhausted on a weekday, with the fridge half empty, and still managed to put something great on the table? That’s exactly what a good ham and cheese omelet can do. Ten minutes, one pan, and you’re set.
Ingredients :
- The Eggs — They are the base, so you might as well get eggs that have flavor. Free-range eggs, size M, make a real difference in the richness of the yolk. For 2 people, 6 eggs is the right ratio — neither too thin nor too thick.
- Turkey Ham — We use turkey ham instead of classic ham, and it works very well. Choose a thick slice rather than the thin vacuum-packed ones: it has more texture and flavor once in the hot pan.
- Grated Cheese — Emmental or Gruyère, grated at home if you can. Pre-grated bagged cheese is often coated in starch so it doesn’t stick — as a result, it melts less well and gives a slightly grainy texture. A good Gruyère grated on the spot becomes creamy in seconds.
- Crème Fraîche — Just one tablespoon, but it changes everything. It adds a bit of weight to the eggs and prevents the omelet from drying out. Use full-fat thick crème fraîche — the low-fat version releases water during cooking.
