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Omelet with Ham, Mushrooms & Swiss Cheese

Make a savory omelet with ham, mushrooms, tomatoes, Swiss cheese, and chives. Get tips for a tender fold, a balanced filling, and fresh sides to serve.

Servings	Weight / serving	kcal / serving	cost / serving
1	209 g	373	1.87 €

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Ingredients 🧂🥕

Eggs2 pcs
Heavy Whipping Cream15 ml
Button Mushrooms20 g
Cooked Ham25 g
Roma Tomatoes0.5 pcs
Swiss Cheese25 g
Chives6 g
Butter5 g
Salt0.5 g
Pepper black0.2 g

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Instructions 👩‍🍳

Step-by-step:

Prepare the omelette filling: Clean and slice the mushrooms, cut the ham and tomatoes, grate the Swiss cheese and chop the chives. Use the illustrated recipe for the exact quantities, timings and cooking settings.
Cook the filling: Cook the mushrooms until their released moisture has evaporated, then combine with the ham and tomatoes.
Cook the eggs: Whisk the eggs with the seasoning. Melt the butter in the pan, add the eggs and draw the setting edges towards the centre.
Fill and fold: Add the prepared filling and cheese when the egg base holds together. Fold the omelette over the filling and cook until the egg is set and the cheese melts.
Finish with chives: Slide the omelette onto a plate and scatter over the chives.

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A filled omelet with ham, mushrooms and melted Swiss cheese

A warm omelet, melted cheese and a slice of bread on the side: that's a breakfast worth sitting down for. This one is filled with mushrooms, ham and juicy tomatoes, with chives scattered over the top. Just as good when breakfast turns into lunch.

A savory filling with a little freshness

Button mushrooms and cooked ham bring the savory flavor; Roma tomatoes add juicy pieces to the filling. Swiss cheese melts between them, and chives give the finished omelet a fresh onion note. Whisk the eggs with heavy cream, salt and black pepper. Butter is for the pan. The cream is part of this version, so you don't need extra milk.

Prepare the filling before cooking the eggs

Clean the mushrooms and slice them thinly. Wash and dry the tomatoes and chives, dice the tomatoes and ham, grate the cheese and finely cut the chives. Let loose tomato juice drain away. Keep eggs, ham and dairy refrigerated until you need them, and wash your hands and utensils after handling raw egg.

In a nonstick pan, melt a little of the butter and cook the mushrooms until their released liquid has evaporated. Add the ham and tomatoes and heat them through. Spoon the filling onto a clean plate while you cook the eggs. Whisk the eggs, cream, salt and pepper just until evenly combined; there's no need to whip in lots of air.

Melt the remaining butter in the pan over moderate heat. Pour in the egg mixture. As the edges set, gently push them toward the center with a spatula and tilt the pan so liquid egg runs into the gaps. Then stop moving it and let an even layer form. Lower the heat if the underside colors before the top has set.

When the surface has thickened and no liquid egg remains, spread the warm filling and cheese over one half. Loosen the other half with the spatula and fold it over. Let the cheese melt, keeping the heat gentle. The egg should be fully set and the filling hot. Slide onto a plate, scatter with chives and serve straight away.

Bring some crunch to the plate

A toasted slice of rye bread goes well with the mild egg and rich cheese. Keep it beside the omelet so it stays crisp. It's handy for the mushrooms or tomatoes that escape when you cut into the filling.

Make the fold easier

Keep the filling low: Spread it across one half instead of building a mound. If there's too much to enclose, serve the rest alongside.
Loosen before lifting: Slide the spatula under the unfilled side first. The egg should lift as a sheet rather than stretch from a stuck edge.
Don't chase a dark crust: A pale or lightly golden outside is fine. Gentle cooking keeps the egg tender while the filling warms.

Optional changes to the filling

Leave out the ham for a mushroom, tomato and cheese omelet. Cheddar can replace Swiss cheese if you want a stronger cheese flavor. You could also add cooked spinach as an optional extra; squeeze it well first so it doesn't make the filling watery.

Chop ahead and cook each omelet fresh

Prepare the chopped filling ingredients and grated cheese in advance and refrigerate them separately. For several omelets, have the plates and bread ready and cook the egg portions one at a time. It's easier to fold a single omelet than a large panful, and each one can go straight to the table.

Frequently asked questions

Why did my omelet turn into scrambled eggs?
Moving the egg early helps it cook evenly, but it then needs to form a connected layer. Stop stirring before adding the filling.

Why is there water inside the fold?
Mushrooms and tomatoes can release moisture. Cook off the mushroom liquid and drain loose tomato juice before filling the omelet.

Does a tender omelet need a runny center?
No. Cook the egg until fully set. A gentle heat keeps it tender without leaving raw egg inside.

Can I keep a leftover portion?
Refrigerate it promptly in a shallow container and reheat to 165°F (74°C) throughout. It will be firmer than a freshly cooked omelet.

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