On days when I don't feel like spending much time in the kitchen or when I'm out of dinner ideas, this simple omelet with green onions and ham is the first thing that comes to mind. I made it last night after finding a few green onion stalks in the garden and cutting a small piece of leftover ham from the fridge. I didn't weigh anything to the gram, but everything went quickly, without any hassle. A colorful omelet, good at any time.
Quick info
Total time: about 10 minutes
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 1
Difficulty: easy
Recipe type: quick breakfast, simple dinner
Ingredients
3 eggs
3-4 green onion stalks
Ham, to taste (about a palm's worth, not too much)
Freshly ground pepper
Oil for frying (very little)
Preparation method
1. Cut the ham into thin strips (julienne). They don't have to be perfectly equal, but there shouldn't be thick pieces that won't cook through.
2. Chop the green onions finely, both the green leaves and the white part.
3. Crack the eggs into a bowl, add pepper, and beat them with a fork until well combined. I don't add salt because the ham is usually quite salty.
4. Heat the pan over medium heat for 1 minute until hot, then add a few drops of oil.
5. Add the ham and let it cook briefly, just until it melts slightly and releases its aroma, about 1 minute.
6. Add the green onions over the ham and stir for 30 seconds, just enough to soften slightly.
7. Pour the egg mixture over the onions and ham. Lower the heat slightly.
8. Let the omelet set on one side without disturbing it for about 2-3 minutes. When the edges are browned and the bottom has set, carefully flip it over using a wide spatula.
9. Let it cook for another 1-2 minutes on the other side, just until it's cooked but still a little soft in the middle, not dry.
10. Lift the omelet from the pan and place it directly on a plate.
Why I make this recipe often
It's one of the quickest and safest options when I want something filling without complicating things. It can be made with any fresh eggs and whatever I have in the fridge, and the ham adds good flavor. It works for breakfast too, but I often have it for dinner when I'm out of ideas or don't feel like cooking.
Tips and variations
Tips
Don't use too much oil; the ham will release enough fat anyway.
Beat the eggs just enough to mix; don't froth them.
If using a non-stick pan, it will come off easier.
Substitutions
You can use another type of smoked meat if you don't have ham (a few slices of bacon or prosciutto).
Green onions can be replaced with finely chopped dry onion if you have nothing else.
If you want more freshness, you can add chopped dill or parsley at the end.
Variations
Sometimes I add a few thin slices of bell pepper for a splash of color. It doesn't change the taste much.
The omelet can be made with grated cheese placed on top immediately after flipping it over, but it's not necessary.
Serving ideas
It can be eaten simply, with a slice of bread or with tomatoes if it's the season.
It also goes well with pickles on the side for an extra contrast.
Frequently asked questions
Can I use another type of meat besides ham?
Yes, you can use any smoked meat or even leftover roast, but the taste will be slightly different.
Why don't I add salt to the eggs?
The ham is usually quite salty. If you know it’s low in salt or not very salty, you can add a little salt.
Can I make this omelet with more eggs for more people?
Yes, you proportionally increase the onions and ham and use a larger pan.
What do I do if I don't have green onions?
You can use finely chopped dry onion, but the flavor will be a bit more intense.
Nutritional values
Approximately, one serving of this omelet (with 3 eggs and ham) has about 350-400 kcal.
Protein: 20-24 g, fat: 30-32 g, carbohydrates: 2-4 g (from the onions).
Values depend on the exact amount of ham and how much oil you use. If you use less meat, the fat will decrease.
Storage and reheating
The omelet is best warm, freshly made. It can be stored in the fridge, covered, for up to 24 hours, but it won't retain its pleasant texture after reheating. If there are leftovers, you can eat it cold or heat it for 1 minute in the pan, but it won't be as good as fresh.
Quick info
Total time: about 10 minutes
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 1
Difficulty: easy
Recipe type: quick breakfast, simple dinner
Ingredients
3 eggs
3-4 green onion stalks
Ham, to taste (about a palm's worth, not too much)
Freshly ground pepper
Oil for frying (very little)
Preparation method
1. Cut the ham into thin strips (julienne). They don't have to be perfectly equal, but there shouldn't be thick pieces that won't cook through.
2. Chop the green onions finely, both the green leaves and the white part.
3. Crack the eggs into a bowl, add pepper, and beat them with a fork until well combined. I don't add salt because the ham is usually quite salty.
4. Heat the pan over medium heat for 1 minute until hot, then add a few drops of oil.
5. Add the ham and let it cook briefly, just until it melts slightly and releases its aroma, about 1 minute.
6. Add the green onions over the ham and stir for 30 seconds, just enough to soften slightly.
7. Pour the egg mixture over the onions and ham. Lower the heat slightly.
8. Let the omelet set on one side without disturbing it for about 2-3 minutes. When the edges are browned and the bottom has set, carefully flip it over using a wide spatula.
9. Let it cook for another 1-2 minutes on the other side, just until it's cooked but still a little soft in the middle, not dry.
10. Lift the omelet from the pan and place it directly on a plate.
Why I make this recipe often
It's one of the quickest and safest options when I want something filling without complicating things. It can be made with any fresh eggs and whatever I have in the fridge, and the ham adds good flavor. It works for breakfast too, but I often have it for dinner when I'm out of ideas or don't feel like cooking.
Tips and variations
Tips
Don't use too much oil; the ham will release enough fat anyway.
Beat the eggs just enough to mix; don't froth them.
If using a non-stick pan, it will come off easier.
Substitutions
You can use another type of smoked meat if you don't have ham (a few slices of bacon or prosciutto).
Green onions can be replaced with finely chopped dry onion if you have nothing else.
If you want more freshness, you can add chopped dill or parsley at the end.
Variations
Sometimes I add a few thin slices of bell pepper for a splash of color. It doesn't change the taste much.
The omelet can be made with grated cheese placed on top immediately after flipping it over, but it's not necessary.
Serving ideas
It can be eaten simply, with a slice of bread or with tomatoes if it's the season.
It also goes well with pickles on the side for an extra contrast.
Frequently asked questions
Can I use another type of meat besides ham?
Yes, you can use any smoked meat or even leftover roast, but the taste will be slightly different.
Why don't I add salt to the eggs?
The ham is usually quite salty. If you know it’s low in salt or not very salty, you can add a little salt.
Can I make this omelet with more eggs for more people?
Yes, you proportionally increase the onions and ham and use a larger pan.
What do I do if I don't have green onions?
You can use finely chopped dry onion, but the flavor will be a bit more intense.
Nutritional values
Approximately, one serving of this omelet (with 3 eggs and ham) has about 350-400 kcal.
Protein: 20-24 g, fat: 30-32 g, carbohydrates: 2-4 g (from the onions).
Values depend on the exact amount of ham and how much oil you use. If you use less meat, the fat will decrease.
Storage and reheating
The omelet is best warm, freshly made. It can be stored in the fridge, covered, for up to 24 hours, but it won't retain its pleasant texture after reheating. If there are leftovers, you can eat it cold or heat it for 1 minute in the pan, but it won't be as good as fresh.