Ham and Cheese Omelets with Creamy Mushroom Sauce

Fluffy ham and cheese omelets topped with a rich, creamy mushroom sauce, infused with garlic, chives, and a hint of onion for a savory breakfast delight.

Indulge in a savory breakfast with these ham and cheese omelets, smothered in a creamy mushroom sauce that brings comforting flavors to every bite. The sauce combines earthy mushrooms, garlic, and fresh chives, simmered in butter and cream for a velvety finish that complements the fluffy, herb-infused eggs. Filled with tender ham and melted cheddar, each omelet is perfectly balanced with the richness of the sauce, making it an irresistible morning treat.

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

Mushroom Cream Sauce

  • 2 tbsp butter
  • 1 small onion or shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup broth (vegetable or chicken)
  • 1 tbsp chopped fresh chives
  • Salt and pepper, to taste

Omelets

  • 4 large eggs
  • Salt and pepper, to taste
  • 1 tbsp fresh chives (or mixed herbs like parsley and thyme), chopped
  • 2 tbsp butter (divided)
  • 1/2 cup diced ham
  • 1/2 cup shredded cheddar cheese

Instructions

Prepare the Mushroom Cream Sauce

Melt 2 tablespoons of butter in a saucepan over medium heat. Add chopped onion or shallot and garlic. Sauté until soft and translucent. Add mushrooms and cook until golden and tender, about 5-7 minutes. Sprinkle flour over the mushrooms, stirring to combine, and cook for 1 minute. Gradually whisk in the heavy cream and broth until the sauce thickens and smooths. Reduce heat and simmer for 5 minutes, allowing flavors to meld. Stir in chopped chives and season with salt and pepper. Keep warm on low heat.

Make the Omelets

In a bowl, whisk the eggs with salt, pepper, chives, and herbs until frothy. Heat a non-stick skillet over medium-low heat. Melt 1 tablespoon of butter. Pour half of the egg mixture into the skillet. As eggs set at the edges, gently lift with a spatula, allowing the uncooked egg to flow underneath. When the omelet begins to firm up but is still slightly runny on top, sprinkle diced ham and cheddar cheese over half of the omelet. Fold the omelet over the fillings and cook for 1 more minute until the cheese melts and the omelet is fully set. Transfer to a plate and keep warm. Repeat with the remaining egg mixture.

Serve

Top each omelet with a generous amount of the warm mushroom cream sauce. Garnish with additional chives, thyme, or parsley for extra flavor.

Tips

Keep the skillet on medium-low to prevent the eggs from cooking too quickly, ensuring a tender omelet.

Melt 2 tablespoons of butter in a saucepan over medium heat. Add chopped onion or shallot and garlic. Sauté until soft and translucent.

Add mushrooms and cook until golden and tender, about 5-7 minutes.

Sprinkle flour over the mushrooms, stirring to combine, and cook for 1 minute.

Gradually whisk in the heavy cream and broth until the sauce thickens and smooths. Reduce heat and simmer for 5 minutes, allowing flavors to meld. Stir in chopped chives and season with salt and pepper. Keep warm on low heat.

In a bowl, whisk the eggs with salt, pepper, chives, and herbs until frothy. Heat a non-stick skillet over medium-low heat. Melt 1 tablespoon of butter. Pour half of the egg mixture into the skillet. As eggs set at the edges, gently lift with a spatula, allowing the uncooked egg to flow underneath.

When the omelet begins to firm up but is still slightly runny on top, sprinkle diced ham and cheddar cheese over half of the omelet. Fold the omelet over the fillings and cook for 1 more minute until the cheese melts and the omelet is fully set. Transfer to a plate and keep warm. Repeat with the remaining egg mixture.

Top each omelet with a generous amount of the warm mushroom cream sauce. Garnish with additional chives, thyme, or parsley for extra flavor.