Corn, Green Pepper, Ham, and Cheese Omelet

This twist on a western omelet makes for a hearty breakfast (or a fast and easy dinner) when served with buttered toast.

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  1/2 Tbs. unsalted butter
  
  


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  2 heaping Tbs. fresh corn kernels (from about a third of a medium ear)
  
  


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  1 Tbs. small-diced green bell pepper
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 large eggs
  
  


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  1 slice Jarlsberg cheese
  
  


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  1 slice smoked ham, cut into 1/4-inch strip
  
  

Melt the butter in an 8-inch nonstick skillet over medium-high heat. Add the corn, bell peppers, a generous pinch of salt, and a few grinds of pepper. Cook, stirring frequently, until tender, about 2 minutes, then reduce the heat to low.

In a small bowl, whisk the eggs. Add the eggs to the skillet and spread them and the corn mixture evenly around the pan. Cover and cook until the top is set, about 2 minutes. Lay the cheese on top of the egg and add the ham.

Turn off the heat and let sit, covered, until the cheese is melted, 30 seconds. Using a spatula, lift one edge of the omelet, fold it over by a third, and then continue to roll it out of the pan and onto a plate, seam side down. Serve immediately.

Cheese Omelet

Here is a classic every cook should know how to make. If you prefer firmer eggs or if undercooked eggs are a concern, cook the omelet for another minute before adding the cheese. It will get a little brown, but the eggs will be cooked through.For more tips, watch the Classic French Omelet Video Recipe and learn how to make a perfectly folded cheese omelet.

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  1/2 Tbs. unsalted butter; more as needed
  
  


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  2 large eggs
  
  


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  1/8 tsp. sea salt or kosher salt
  
  


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  Freshly ground black pepper
  
  


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  1/4 cup loosely packed grated Gruyère
  
  

Melt the butter in an 8-inch nonstick skillet over medium heat.

In a small bowl, lightly beat the eggs, salt, and a couple of grinds of pepper with a fork until the whites and yolks are completely mixed and the eggs are frothy. Pour the eggs into the skillet and let them sit, undisturbed, until the eggs are just beginning to set around the edges, 30 to 60 seconds.

Gently scramble the eggs with a silicone spatula while shaking the pan back and forth. Scramble and shake just until the eggs have set on the bottom but are still undercooked on top, 45 to 60 seconds. Turn off the heat and give the pan a few shakes to evenly distribute the eggs. Tap it once firmly on the stove to smooth the bottom of the omelet (use a heatproof cutting board if your stovetop is glass).

Sprinkle the cheese down the center third of the omelet and run a spatula around the edge. You can use the spatula to smooth the top of the eggs if necessary. Let it sit for about 1 minute. The top of the omelet will still be loose and the bottom should have no color.

Fold a third of the omelet over the cheese. Shake the unfolded third of the omelet up the side and slightly out of the pan. Invert the pan onto a plate to complete the final fold of the omelet. It should be folded in three, like a letter. Rub the top with cold butter for shine, if desired. Serve immediately.