ham, cheese and tomato omelette

Enjoy this quick and tasty recipe for breakfast, lunch or dinner. Our fluffy ham, cheese and tomato omelette only takes a few minutes to make. So it’ll soon become a weekday favourite. And, if you like a silky, golden omelette, you’ll probably also enjoy a frittata too. Why not try our recipe for broad bean and feta frittata next?


6 happy eggs

2 tsp butter

2 tomatoes, finely chopped

4-6 mushrooms, sliced

4 tbsp cheddar cheese, grated

2 tbsp fresh chives, finely chopped

4 thin slices of quality ham



  1. Using a fork, beat the eggs in a bowl until well combined and add seasoning.
  2. Heat the butter in a non-stick frying pan and add the mushrooms. Cook on a high heat – stirring occasionally for 2 minutes or so – until they’re cooked.
  3. Put the mushrooms in a bowl, adding in the tomatoes, cheese and ham.
  4. Pop the pan back on the heat and pour in the eggs. Cook for around 2 minutes, until the eggs set to your liking.
  5. Add the mushrooms, ham, tomato and cheese over half the omelette and use a spatula to flip the other half on top. Cook for a few minutes more and serve.

serving tip

Garnish with chopped, fresh chives and serve your omelette while it’s hot.