Loaded with ooey gooey cheese and plenty of smoky ham, this diner-style Ham and Cheese Omelet recipe will take you back to your favorite diner where meaty, cheesy omelets make the perfect breakfast or brunch.

Large omelet on serving plate with diced ham falling out and topped with herbs and pico de gallo, atop arugula, knife and fork to the side.

Omelets are the perfect breakfast food, and I love making them on weekend mornings when I have time to linger at the table with a cup of coffee and a delish omelet. But they’re also great for brunch and dinner, and because they’re so quick and easy to make, they’re a terrific fast and hearty meal any time of the day.

This easy omelet recipe is loaded with flavor. Keep it simple with the  ham and cheese filling, or fancy it up with my suggested topping of pico de gallo or salsa and peppery greens

The best part about this Ham and Cheese Omelet recipe is that it is perfect for leftover ham! When you’re wondering what to do with leftover ham, go omelet-style! Jazz up your leftover ham steaks, spiral-cut ham, or roasted ham by tucking salty, smoky cubes into this amazing omelet. 

While this cheesy omelet makes one hearty serving, I will guide you on how to make more than one so that you can all eat at the same time.

Sliced cooked omelet on plate.

Omelet vs. Omelette – What’s The Difference? 👩🏻‍🍳

The difference is geographic – if you’re using American English, then chances are you spell this classic egg recipe with one T, but if you’re using British English, then it’s an omelette. They’re the same dish, however, and while there are different ways to make an omelet, this is a diner-style omelet that people worldwide can make at home.

Ingredients for ham and cheese omelet on a black baking sheet.

Ingredients 🥚

  • Eggs – You’ll need 3 very fresh eggs for this omelet recipe.
  • Butter – Eggs love butter! 
  • Heavy cream – Or half and half.
  • Leftover ham steak – Or leftover roasted ham, spiral-cut ham, or deli ham.
  • Cheese – A true deli-style Ham and Cheese Omelet is made with American cheese, but you can use cheddar or whatever you have in your fridge.
  • Pico de gallo – An optional garnish. Or a dollop of salsa.
  • Arugula – Another optional garnish, but this adds flavor and color to your omelet.
  • Salt and pepper – Just a pinch on top if you need it.
  • Girl Carnivore Over Easy blend – my go to topping for every egg dish!

What’s The Best Cheese For A Ham And Cheese Omelet? 🧀

The easy answer is: whatever’s in your fridge! For maximum flavor, I like using sharp cheddar cheese. If you’re making an authentic deli-style omelet, you’ll want some American cheese in there, too. I’ve also made these omelets with pepper Jack, smoked gouda, Havarti, and more. 

How To Make The Best Ham And Cheese Omelet 🍳

Heat an 8-inch nonstick skillet (or another small nonstick skillet) over medium heat then add the ham cubes into the pan to reheat. Set the ham aside when it’s hot.

Whisk the eggs until frothy, then add in the heavy cream or half and half. Whisk the egg mixture until combined.

Add the butter to the hot skillet and swirl it to coat the bottom of the pan.

Pour the eggs into the pan and use the handle on the skillet to swirl the pan to create an even layer of eggs on the bottom of the pan.

Cook the eggs, untouched, for a minute or two, and when the eggs start to set, move the pan gently to slide the egg from side to side to allow an even layer of egg to form.

Add the cheese to half of the egg surface when the eggs are about ¾ set. Top with the leftover ham.

Using a spatula, carefully check the edges of the omelet to make sure they’ll release easily from the pan. 

Shimmy the omelet towards the edge of the pan with the plain, untopped egg. Use the spatula and the side of the pan to help you fold the egg in half over the top of the fillings.

Remove the omelet from the heat and let rest for 30 seconds to allow the eggs to completely set and to melt the cheese.

Ham and cheese omelet folded over in a skillet with hand holding handle.

Top with a sprinkle of flaky salt and freshly ground black pepper, arugula, and pico de gallo. Serve it piping hot with a fresh biscuit and some apple butter.

girl Carnivore Expert Recipe Tips

  • Butter makes every omelet better, but watch you don’t burn it! 
  • Butter will tell you how hot your pan is. If the butter sizzles and turns dark brown right away, your pan is too hot. Clean the pan out and start again. If the butter slides around and froths a bit, the pan is just the right temperature. If the butter doesn’t melt – you need more heat.
  • Fresh eggs and fresh dairy are the keys to an amazing and easy ham omelet.
  • If your cheese isn’t melting, pop a lid on the pan for a minute to lock in the heat.
  • Shredded cheese will melt faster than slices or cubes.
  • Want even more flavor? Saute some onion and add that to the omelet filling.
Showing a ham and cheese omelet on a plate sliced with a knife and fork topped with pico de gallo.

How To Make More Than One Omelet 

Want to make multiple omelets and still eat at the same time as everyone else? You have a few options:

  1. Use multiple pans and cook them all at once. This is great for multitaskers and nonstick skillet collectors.
  2. Preheat the oven to its lowest temperature, or about 180-F. Place oven-safe plates or a platter into the oven to heat up (make sure they’re oven-safe). The heat from the plates or platter will keep the eggs warm while you make the second omelet.
  3. Cover the Ham and Cheese Omelet with foil to lock in the heat.


Leftover Ham and Cheese Omelets can be kept in an airtight container in the fridge for 2-3 days. 

Ham and cheese omelet on a plate.

Frequently Asked Questions

Is a ham and cheese omelet keto? 

Yes, this Ham and Cheese Omelet recipe is totally keto! There are a few carbs in the pico de gallo, so go easy on that if you’re following a keto lifestyle. 

Is a Ham and Cheese Omelet easy to make?

Yes! This is a simple recipe. It might take a bit of practice to get the omelet folded properly, but even if it’s not picture-perfect, it’ll still taste great!

How long does it take to make a leftover ham and cheese omelet?

Not very long; minutes. We’re talking just a few minutes here. It’ll take longer to dice the ham and shred the cheese than it takes to cook the omelet. All told, give yourself about 15 minutes from start to finish.

Ham and cheese omlette on a white plate atop arugula and sliced tomato. Topped with pico de gallo with a knife and fork on the side.

More ham recipes to try

If you’ve tried my leftover ham and cheese omelet, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on  Twitter and Facebook.

Diner-Style Ham and Cheese Omelet Recipe 

5 from 15 votes
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes
Servings: 1
This hearty 3-egg omelet is just like what you'd get in a classic dinner for breakfast and uses up your leftover ham steams and all your favorite toppings for an amazing meal!


For the Omelet:

  • 3 eggs
  • 1 tbsp butter
  • 1 tbsp heavy cream or half and half
  • ½ cup leftover ham steak chopped
  • 1 oz American Cheese



Heat the ham:

  • Preheat 8” non-stick skillet over medium heat.
  • Add the ham in dry and saute the ham to reheat; set aside.

Prep the eggs:

  • Whisk the eggs until frothy in a small bowl.
  • Add in the half and half and continue to whisk.

Prep the pan:

  • Return the pan to the heat and allow it to preheat for 2 to 3 minutes over medium heat.
  • Add the butter and swirl to coat.

Make the omelet:

  • Gently our the eggs into the pan and using the handle, swirl the pan to form an even layer.
  • Allow the eggs to sit untouched for a minute, gently moving the pan, to slide the raw egg from side to side allowing an even layer to form.
  • When the eggs are ¾ set, add the cheese to one-half of the surface.
  • Top with the leftover ham.
  • Using a spatula, carefully check the edges of the omelette to make sure they release with ease.
  • Carefully shimmy the omelet towards the edge of the unfilled side.
  • Using the spatula and the side of the pan, carefully fold the top over the omelet.
  • Remove from heat and allow the eggs to sit 30 seconds longer to completely set and allow the cheese to melt.


  • Slide the omelet onto your plate and garnish with GirlCarnivore Over Easy Egg blend, salt pepper, tossed arugula, sliced tomatoes, and pico de gallo or salsa.
  • Season with salt and pepper.
  • Serve hot.


Pay attention to the butter when you add it to the pan. It’s a good tell to how well your eggs will turn out. If it turns dark brown immediately, the pan is too hot. Yo need to remove it from heat and completely clean out the pan to restart (if you just remove the butter your eggs will still taste burnt)
If the butter slides around the pan and froths a bit things are perfect.
If the butter doesn’t melt right away, the pan isn’t ready yet.
Take an extra 5 to 7 minutes and fry 2 tbsp chopped white onion to add to this omelet.
We used cheddar cheese for it’s depth of flavor, but a good diner-style omelet is oozing with American cheese, which is a perfect substitute for the sliced cheddar.
Making more than one? Keep the omelet warm for serving! Preheat the oven to its lowest temp, about 180F. Place oven-safe serving dishes in the oven to warm the plates. This will help everything stay hot while you assemble the next omelet.


Serving: 1g | Calories: 590kcal | Carbohydrates: 2g | Protein: 45g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 620mg | Sodium: 2256mg | Potassium: 622mg | Sugar: 2g | Vitamin A: 1551IU | Vitamin C: 38mg | Calcium: 388mg | Iron: 4mg
Course: Breakfast
Cuisine: American
Author: Kita Roberts

Bookmark this recipe now!

Save Recipe Bookmark

Categories: , ,

Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


Signup and get free recipes sent to your inbox every week!

Please enable JavaScript in your browser to complete this form.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating