Stuffed omelette with ham and cheese, a quick recipe for a delicious, rich, and tasty meal. The stuffed omelette is easy to prepare and takes just a few minutes, perfect any time of the day, thanks to its simple and quick execution. The stuffed omelette is rich in protein and, accompanied by a rich salad, it’s the perfect meal, even for those on a diet, or those who go to the gym, or for those who simply come home late and don’t feel like preparing elaborate dishes, but just want something good to eat in peace. For my stuffed omelette, I prepared a simple egg omelette with a little grated cheese, you can also add vegetables or simply herbs, like parsley, chives, or arugula. For the filling, I used what I had in the fridge, there are always some cold cuts, and this time I had cooked ham and Gouda cheese slices, if you have another type of cheese it’s fine too, like provolone, or scamorza, Emmental, or others. So let’s see how to prepare the recipe for a quick and tasty stuffed omelette with ham and cheese.
Here are some other quick ideas with eggs
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Stuffed Omelette Ingredients for 2 People
- 4 eggs
- 1 teaspoon grated Parmesan
- 1 pinch salt
- 3.5 oz cooked ham
- 3.5 oz Gouda slices
- to taste butter
- to taste black pepper
Tools for Preparing Stuffed Omelette with Ham and Cheese
- 1 Bowl
- 1 Whisk
- 1 Pan
- 1 Plate
Stuffed Omelette Preparation Steps
1. In a bowl, beat the 4 eggs with a whisk or electric with the grated Parmesan and a pinch of salt.
2. Melt a bit of butter in a non-stick pan with a diameter of 9.5 inches. Once melted, pour half of the egg mixture, let it set on low heat, flip onto a plate and set aside without cooking the other side.
3. Clean the pan if necessary, add a little more butter, melt it and pour in the remaining eggs. Cook briefly, then start filling with 2 cheese slices, all the ham, and another 2 cheese slices, then close with the already cooked omelette, placing it on the eggs in the pan with the uncooked side down, so it adheres better.
4. Cover and cook for a few seconds on low heat, then flip with a plate, and now cover with 2 slices of cheese. Cover and let them melt.
5. In a few seconds, the eggs will be fully set and the cheese melted. At this point, slide the omelette onto a plate, ready to serve, with a sprinkle of black pepper and a fresh tomato salad on the side.
Try my delicious and rich vegetable omelette with a melted core of scamorza
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