Blackstone Ham and Cheese Omelet
My classic Blackstone Ham and Cheese Omelet is a standard for a reason. It is delicious, simple to make, and is a perfect way to start your day.
Blackstone Ham and Cheese Omelet
If you're looking to make breakfast for a crowd, omelets are the perfect way to do it. Not only can they be easily customized according to everyone's preferences, they cook quickly, and with the griddle fired up, everyone will be eating before all the toast is even done.
If you don't have a griddle or you're finding this in the dregs of winter, this recipe can easily be made on the stovetop in a non-stick skillet.
Here's Why You'll Love This Recipe
- Simple Prep - It only takes about 5 minutes to prep all of the ingredients you need for several omelets.
- Uses Staples - I keep all of these ingredients stocked most of the time. Ham keeps well, and doesn't require much pre-cooking, unlike sausage and bacon.
- Cooks Quickly - Omelets are a personal favorite of mine because of how fast you can get them on the table.
- Great For Leftover Ham - Diced ham reheats well and turns into a full breakfast with eggs and cheese.
- Family-Friendly - Mild cheddar, savory ham, and tender eggs make this an easy win for kids and adults.
- Easy To Change Up - Different cheeses, meats, and cooked vegetables all work well in this omelet.
Try my Bacon & Cheese Omelet!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Ham - Cubed ham adds salty, savory flavor and turns the eggs into a filling meal. Leftover baked ham, deli ham, smoked ham, or ham steak all work.
- Large Eggs - Eggs form the base of the omelet and give it structure. Fresh large eggs taste the best, but any grocery store egg works here if you don't have access to farm eggs.
- Salt - Salt seasons the eggs from the inside out. Use a light hand if your ham is extra salty.
- Ground Black Pepper - Freshly ground pepper is best. If you are sensitive to pepper, you can sub in white pepper.
- Granulated Garlic - Granulated garlic gives the omelet a savory background flavor without adding fresh garlic pieces. Just a little goes a long way.
- Onion Powder - Onion powder adds mellow, rounded flavor and blends smoothly into the egg mixture.
- Heavy Cream - Cream makes the eggs richer and softer. Half and half can be used for a lighter option.
- Butter - Butter keeps the eggs from sticking and adds classic breakfast flavor. A neutral oil can be used on a griddle, but butter tastes best.
- Shredded Cheddar Cheese - Cheddar melts into the center and pairs well with ham. Sharp cheddar gives stronger flavor, mild cheddar keeps it classic. Colby Jack is another good alternative.
Try with Blackstone English Muffins!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cook The Ham - Cut the ham into cubes and cook it on a Blackstone griddle or in a skillet with a little butter over medium heat until hot. Move it to a plate, cover with foil, and set aside.
- Mix The Eggs - Crack the eggs into a medium bowl. Beat them with a fork or whisk, then mix in salt, pepper, granulated garlic, onion powder, and heavy cream.
- Heat The Cooking Surface - Turn the Blackstone or stovetop to low or medium-low. Let it heat fully before adding butter and eggs.
- Cook And Fill The Omelets - Melt half the butter on the cooking surface. Pour half the egg mixture into an omelet ring or nonstick skillet if using the stovetop. Cook for 1 to 2 minutes, until mostly set. Repeat with the remaining egg mixture.
- Fold, Melt, And Serve - Divide the ham and cheddar between the omelets, placing the filling down the center. Fold both sides over the filling like a burrito. Cover with a melting dome to finish cooking and melt the cheese, then plate and serve.
Serve with Potatoes O'Brien
Recipe FAQ
Yes, but omelets taste best right after cooking. For advance prep, cube the ham, shred the cheese, and mix the seasonings together ahead of time. The eggs can be beaten shortly before cooking for the best texture.
Store leftover omelet in an airtight container in the refrigerator for up to 3 days. Let it cool before storing so steam doesn't make the eggs watery.
Reheat gently in a covered skillet over low heat until warmed through. You can use a microwave in short bursts, but the eggs may firm up more than they would on the stovetop.
Yes. Use a nonstick skillet over low or medium-low heat. Cook one omelet at a time, add the filling once the eggs are mostly set, fold, cover, and finish cooking until the cheese melts.
Cheddar is the classic choice, but Colby Jack, Swiss, pepper jack, Monterey Jack, Gouda, and provolone all work. Use a cheese that melts smoothly and pairs well with salty ham.
Yes. Cook vegetables first so they release extra liquid before going into the omelet. Mushrooms, onions, peppers, spinach, jalapeños, and tomatoes are all good choices.
More Recipes With Eggs
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Ham and Cheese Omelet
This easy Blackstone Ham & Cheese Omelet is one of my favorite breakfasts! Simple to throw together, and perfect served on a crispy English Muffin.
Ingredients
- 6 slices ham
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- 3 tablespoons heavy cream (or half and half)
- 2 teaspoons butter
- ½ cup shredded cheddar cheese
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Instructions
- Cut the ham into cubes and place onto the Blackstone or into a skillet with a little butter over medium heat. Fry until hot. Remove to a plate, cover with foil, and set aside.
- Crack all your eggs into a medium sized bowl and beat with a fork or whisk.
- Add the salt, pepper, garlic, onion powder, and cream into the eggs and mix well. Set egg mixture to the side.
- Turn your griddle or stovetop to low/medium-low and let it come up to temp.
- Use half of your butter or oil on the cooking surface and pour half of your egg mix down into an omelet ring (or non-stick skillet, if using the stovetop).
- Let cook for 1-2 minutes until most of the egg mixture is set. Remove the omelete ring (if applicable) and put it onto another part of the griddle to cook the other omelet.
- Divide the chopped ham and shredded cheese between the two, and add down the center of the eggs. Fold over both ends with a spatula like a burrito. Cover with a melting lid to finish the cooking. If you do not have one, you may want to carefully flip the omelet once.
- Remove from the cooking surface, plate and eat.
Notes
If you don't have an omelet ring, one trick that I've used is to make a "barrier" with a ring of cheese and egg first, and then pouring the egg SLOWLY into the middle of the barrier. You won't get quite as thick of an omelet but it works really well!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 686Total Fat: 51gSaturated Fat: 25gUnsaturated Fat: 26gCholesterol: 705mgSodium: 1858mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 49g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
