Photo of Ham and cheese omelet by WW

Ham and cheese omelet

Total Time
16 min
10 min
6 min
Omelets are a staple of breakfast and brunch, although they’re welcome at any meal of the day. They’re delicious in their simplest form, sprinkled with just salt and pepper, but they’re also a perfect starting point for all combinations of fillings. Here, lean ham, a smart amount of highly flavorful cheese, and a hit of hot sauce and freshly minced scallions are enough to make this dish shine. One key to cooking an omelet is to cook it until the bottom is firm and set but the top still looks a little wet. If it looks dry, then your omelet will be dry. The eggs will finish cooking in the residual heat that builds up when it is folded.



4 large egg(s)

Uncooked scallion(s)

2 Tbsp, minced

Table salt

¼ tsp

Black pepper


Hot pepper sauce

tsp, or to taste

Cooking spray

1 spray(s)

Cooked lean ham

½ cup(s), finely diced

Shredded parmesan cheese

¼ cup(s), Parmigiano-Reggiano suggested


  1. In a large bowl, beat together eggs, scallions, salt, pepper and hot sauce.
  2. Coat a large skillet with cooking spray; heat over medium heat. Pour in egg mixture and tilt skillet so bottom is completely covered with egg. Cook omelet until eggs are almost set, occasionally lifting egg in skillet to let uncooked egg to move to edges of skillet, about 3 to 5 minutes.
  3. Sprinkle ham and cheese over eggs. Using a spatula, ease up edges of omelet and gently fold in half; cook until heated through, about 1 minute. Cut in half and serve.
  4. Serving size: 1/2 of omelet