Traditional recipes

Ham omelette

Ham omelette

Ham Omelette Recipe of of 27-01-2018 [Updated on 20-02-2018]

L'Ham omelette is one of the many variations of this well-known French dish. Apparently the omelette has very ancient origins, some say it dates back to the ancient Romans, but it should not be confused with the Italian omelette! Yes, because, unlike our omelette, the omelette should never be turned over during cooking. And this is precisely the "trick" that allows it to remain beautifully soft inside, the consistency of the center in fact must be "slobbering"! If today you are in the mood for a recipe with eggs, I can only recommend my ham and cheese omelettes ... you will certainly like it;)


How to make ham omelettes

In a bowl, combine the eggs with milk, parmesan and salt.
Heat a drizzle of oil in a pan and pour the beaten eggs into it.

Cook over medium heat and, when the eggs start to be cooked, add the slices of cheese to half of the omelette.
Arrange the ham and cover with the other half of the omelette.
Cook for another couple of minutes.

Your ham omelette is ready to be served.

Puffed omelette

A light and nutritious second course to try with various fillings: the soufflée omelette they lend themselves to being a soft base for both sweet fillings and savory fillings. Here we present them to you in one step by step recipe also suitable for those who follow a vegetarian diet and with only 260 calories per serving:puffed omelette with grilled vegetables. Try it also with ham & cheese or with mushrooms & sausage.

Prepare the filling first, whatever your choice: in this case, dedicate yourself first of all to cooking the grilled vegetables. First wash and dry 3 zucchini, trim them and cut them lengthwise, remove 1 violet eggplant from the stalk and slice it. Wash and dry 2 tomatoes and divide them into slices about 1 cm thick. Heat a griddle or grill pan well and cook the prepared vegetables for about 2 minutes per side. Put the grilled vegetables on a plate and season with 3 tablespoons of extra virgin olive oil, salt, 1 clove of garlic crushed and peeled and the chopped leaves of 2 sprigs of thyme.

Shelled 3 egg separating the yolks from the whites. Shell the other 3 egg left in another bowl, add the yolks of the first to the second and beat everything with a whisk incorporating a pinch of salt and 30 g of Parmesan Cheese grated. Whip the 3 egg whites left with the electric whisk and gently mix them with the egg and cheese mix.

Prepare the filling first, whatever your choice: in this case, dedicate yourself first of all to cooking the grilled vegetables. First wash and dry 3 zucchini, trim them and cut them lengthwise, remove 1 violet eggplant from the stalk and slice it. Wash and dry 2 tomatoes and divide them into slices about 1 cm thick. Heat a griddle or grill pan well and cook the prepared vegetables for about 2 minutes per side. Put the grilled vegetables on a plate and season with 3 tablespoons of extra virgin olive oil, salt, 1 clove of garlic crushed and peeled and the chopped leaves of 2 sprigs of thyme.

When the surface of the omelette it is still soft cover it with the grilled vegetables deprived ofgarlic or with any other filling you have prepared. Then fold it in half to form theomelette. Close the pan with a lid and continue cooking for one minute. Serve immediately.

Looking for advice? Here are some tips for cooking one perfect omelette. Beat the eggs just enough to mix them: the less you do it, the softer the omelette will be. Pour the egg mixture into the pan and, when it starts to thicken, raise the edges by sliding the still raw egg underneath, tilting the container. Before filling the omelette, shake the pan to make sure it has come loose from the bottom. Finally, fold it gently by lifting a flap with a spatula.

Ham omelette

To prepare the ham omelettes, use 2 eggs for each omelette, salt and pepper, stuffed with 50 g of diced ham and 30 g of fresh tomino. Cook the omelettes one at a time, in a knob of butter and accompany them with a sauce basil and pine nuts.

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1) To prepare the delicious cooked ham omelette at home, we must first shell the eggs and place them in a fairly large bowl.

2) We beat the eggs vigorously and season them with a pinch of salt. Pour in the milk and mix again to mix the two ingredients and create a slightly frothy mixture.

3) Melt a small amount of butter in a non-stick pan that has the right size for a medium-sized omelette. As soon as the surface is hot, pour the milk and egg mixture and let it set for a few moments.

4) Cover the pan with a lid and cook the omelette over medium heat, until the bottom is golden enough and easily detaches from the surface. The time required is on average 4-5 minutes, but we recommend checking the cooking shortly before to prevent the omelette from burning.

5) As soon as the omelette is well cooked, keeping the surface slightly creamy, add a slice of cooked ham cut into small pieces with a knife on half of it.

6) Fold the omelette on itself to form the classic crescent, transfer it to a plate and bring it to the table to be enjoyed while still hot.

Ham and cheese omelette

Ingredients for one person:

  • two small eggs
  • a nice spoonful of milk
  • a few leaves of parsley
  • a nice pinch of salt
  • a pinch of black pepper
  • a teaspoon of extra virgin olive oil
  • a slice of good quality cooked ham
  • two slices of provolone
  1. Shell the eggs on a plate, add the pinch of salt and beat them with a fork. Add the washed and chopped parsley, milk, pepper and beat again.
  2. Heat the oil in a 22 cm pan and pour in the omelette mix. Swirl the pan to distribute the eggs over the entire surface. Moderate the heat, cover with a lid and cook for 1/2 minutes.
  3. Remove the lid and place the slice of ham and cheese on half of the omelette. Fold the other half of the omelette over the ingredients, cover and heat for a few seconds.
  4. Slide the ham omelette onto a plate, possibly hot, or into a sandwich and enjoy your meal!

Adding the milk will make the omelette very soft and will make it swell during cooking, making it really appetizing! If you like, you can add a teaspoon of grated Parmesan to the eggs.

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To prepare the omelette with ham and cheese, start by beating the eggs in a cioitola together with a pinch of salt and pepper (1). Melt the butter over very low heat in a thick-bottomed non-stick pan (2). Then pour in the egg mixture (3) and cover the pan with a lid: in this way the egg will cook better even on the surface, without the risk of burning.

After 3-4 minutes, when the omelette seems cooked, try to gently detach it from the edges (4). If you are successful in this operation, you can add the filling, otherwise continue to cook it for a couple of minutes, always covered and over low heat. Then place the slices of cooked ham on half of the omelette (5). Overlap the emmental cut into thin slices (6).

Close the omelet immediately by folding the empty side over the filling (7). Cover with the lid and let the omelette with ham and cheese cook for 2-3 minutes, enough time for the cheese to melt (8).

Serve the omelette with ham and cheese immediately, accompanied by a light salad.

If you liked the recipe of the omelette with ham and cheese, follow the Chicco di Corn also on Facebook, Twitter and Google+ while here you will find a special dedicated to the recipes of appetizers and main courses with eggs!

Many confuse omelette, crepes and omelette.
Theomelette It is a French preparation, like crepe, but it differs from it in the composition of the ingredients.
It can be both salty and sweet and consists of eggs mixed lightly and not completely amalgamated.
It is fried in butter until it takes on a reddish color. For each egg it takes ten grams of butter which must be sizzled before the eggs are poured.

The omelette is cooked only on one side and then folded in two, or even in three, as if to form a roll. As for the cooking of the inside, it depends on the will of the person who cooks it and on his tastes.

In France it is usually customary to leave the eggs baveuse, that is to say not completely curdled and not completely cooked.
The filling is placed in the center of the omelette, on the pan, before folding it and then left to cook for a few seconds.
Sometimes it is mixed into the egg mixture and chopped properly before cooking, as if it were an omelette.
Let's go and see how an omelette is prepared.

The maximum number of eggs to be used for an omelette is eight, while the minimum number is three (for a dish for two people).

Omelette and omelette: here are the differences

Ham omelette

Rice omelette

Ham dumplings

Gnocchi with ham are a first course with an intense and full-bodied flavor, given by raw ham just browned in butter and dipped in a soft and enveloping cream prepared with cream and Parmesan cheese. A dish that amazes for its simplicity and goodness and that is really prepared in no time.

For this recipe you can use ready-made gnocchi, or you can make them at home, following the recipe: // 1472 Potato gnocchi and making just under half because that recipe allows you to obtain about 1.3 kg of gnocchi, while for this recipe you need 500 g.

To prepare the ham gnocchi, start by melting 10 g of butter in a large pan and as soon as it starts to bubble, add the chopped shallot and let it dry gently over low heat.

As soon as the shallot is suitable, add 150 g of raw ham cut into strips and cook just enough for it to change color, from deep red to pink, then add 200 ml of cooking cream, a grind of pepper and 40 g of grated Parmesan cheese, mix well and continue cooking for a couple of minutes.

At the end of cooking, adjust the sauce with salt if necessary, even as a rule there is no need as the ham and Parmesan are already quite tasty.

In the meantime, cook 500 g of potato gnocchi in a pan filled with lightly salted water, until they all rise to the surface, then drain and season with the cream and ham sauce, adding 1 tablespoon of chopped fresh parsley.

Ham omelette

The ham and cheese omelette they are one of the stuffed versions of the classics French omelettes simplest and most enjoyable there is! Perfect for bringing to the table a simple second course, which is prepared in a few minutes and which everyone always likes. The omelettes, unlike the Italian omelette, have a soft and spongy consistency, are usually prepared in a small and individual measure, and have the characteristic of being cooked on one side only. At the end of cooking they can be stuffed to taste and then folded on themselves, to form a half moon.

The omelettes with cooked ham and cheese are presented as a very tasty variant, precisely because the ingredients used as a filling are the classic ones and always liked by young and old. The cooked ham is usually chosen as the one, which always goes hand in hand with preparations of this type, but it can also be replaced with a Prague ham, therefore a sweet raw ham. As a cheese, on the other hand, you can choose between a provola, sweet or smoked, preferably thinly sliced, so that it immediately melts, mozzarella, perhaps to be preferred with raw ham, another type of stretched curd cheese or even a creamy cheese, such as stracchino. or growing up.

Stuffed omelette

L'stuffed omelette it's a recipe easy And fast, it only requires a bit of dexterity. We offer it in two appetizing combinations: provolone and ham and provolone and zucchini. Perfect a lunch, to dinner, but also if you love the Breakfast salty. A tasty filled omelette is always a good idea!

  • 4 eggs
  • 50 g of Grana Padano
  • 2-3 slices of cooked ham
  • 1 knob of butter
  • extra virgin olive oil
  • salt
  • pepper
  • 4 eggs
  • 1 small courgette
  • 100 g of smoked provolone
  • 1 knob of butter
  • extra virgin olive oil
  • salt
  • pepper

L'stuffed omelette is a fanciful one second dish, ideal for both lunch and dinner and even for breakfast if you like salty. Preparing it is easy: it is an "omelette" of only eggs, very fresh, cooked on one side only, stuffed with a filling and closed like a book.

The combinations to prepare one stuffed omelette are endless, we offer you two options: the classic omelette stuffed with ham and cheese and the vegetarian zucchini And cheese. Very good. The only precaution to follow to prepare a perfect omelette, distinct from a common omelette, is to keep the surface to be stuffed very soft, so that the filling can bind to the egg mixture.

The preparations based on eggs they are always greedy and easy to make, from the omelette roll to the oven-blown omelette through to the omelette cake the ideas are many. Also desserts, such as the Orange Omelette or the Kirsch Omelette Soufflé.


  • 1 chicken egg
  • 50 g of soft wheat flour type 00
  • 50 ml of milk
  • 100 g of stracchino
  • 80 g of raw or cooked ham
  • 50 g of rocket
  • 10 g of butter
  • freshly ground black pepper


  • Break the egg into a bowl and beat it with the teeth of a fork.
  • Add the sifted flour and mix with a manual whisk.
  • Gradually add the milk, always mixing, then add a pinch of salt.
  • Cover with cling film and leave to rest for 10 minutes at room temperature.
  • In the meantime, wash the rocket, discard the stems and pat it dry with kitchen paper.
  • Work the stracchino with a fork until it is creamy.
  • Heat a non-stick pan and melt the butter in it.
  • Pour in the batter and turn the pan to cover the bottom evenly.
  • Cook the omelette on one side until it is golden brown, then turn it over with a spatula.
  • While the second side is cooking, spread the stracchino. Slide the omelette onto a plate, cover half of it with the slices of raw ham, the rocket, then fold in half and serve immediately.

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