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Ham, Swiss, Mushroom Omelet

February 18, 2011

Americans eat this for breakfast with toast–the French eat this for lunch with a tossed salad. Either way, it’s delish! The key to successful omelet making is having an 8-inch, non-stick skillet to cook with. Don’t even try making an omelet in the wrong size skillet–unless you want scrambled eggs :) This is a KP original recipe, but I got the idea from my favorite cafe in Luxembourg, Oberweis. This is my favorite lunch to order!

3 eggs
1 teaspoon water
Kosher salt and freshly ground black pepper, to taste
1 teaspoon butter
1/2 cup fresh mushrooms, sliced
1 Tablespoon fresh chives, chopped
1/4 cup cooked ham, chopped
1/4 cup Swiss cheese, shredded


  • Melt butter in an 8-inch, non-stick skillet, over medium heat.
  • Add mushrooms and saute 5 minutes.
  • Add chives and ham to skillet and saute 1 minute.
  • In a small bowl, whisk together eggs and water.
  • Pour eggs into pan, over mushroom mixture.
  • Season with salt and pepper, to taste.
  • Allow to cook over medium heat until almost set. Do not stir.
  • Sprinkle cheese over egg mixture in pan.
  • Using a rubber spatula, carefully lift half the egg mixture and gently fold in two.
  • Continue cooking on low heat, about 3 minutes, until cheese melts.
  • Carefully slide omelet on to plate and serve. Top with additional fresh chives, salt and pepper, if ya like.
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2 Responses to “ Ham, Swiss, Mushroom Omelet ”

  1. Kristen Podulka on February 22, 2011 at 5:49 pm

    Thanks Jen–means so much coming from you :) I’ll need a new tag line once I move home–gotta get thinking!

  2. Jennifer Bakken on February 18, 2011 at 4:19 pm

    Just got a little “lost” in your site this morning as I should be out the door… I love it Kristen, can’t wait to see how you utilize your mad skills once you move back to CA! :)

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